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Brunswick Squirrel Stew (smaller version)
2-3 squirrels
1 quart can tomatoes
1 pint can butter or lima beans
1 pint can of green corn
6 potatoes, parboiled and sliced
1/2 lb. butter
1/2 lb. fat salt pork
1 tsp. black pepper
1/2 tsp. cayenne
1 Tbsp. salt
2 Tbsps. white sugar
1 small onion, minced
Soak the squirrels 1/2 hour in cold, salted water. Add the salt to 1 gallon of water and boil 5 minutes. Then put in the onion, beans, corn, pork (cut into fine strips), potatoes, pepper and cut up squirrels.
Cover closely and stew very slowly 2 1/2 hours, stirring frequently to prevent burning. Add the tomatoes and sugar and stew 1 hour longer. Then add the butter, cut into bits and size of a walnut and rolled first in flour. Boil 10 minutes and serve at once.
2-3 squirrels
1 quart can tomatoes
1 pint can butter or lima beans
1 pint can of green corn
6 potatoes, parboiled and sliced
1/2 lb. butter
1/2 lb. fat salt pork
1 tsp. black pepper
1/2 tsp. cayenne
1 Tbsp. salt
2 Tbsps. white sugar
1 small onion, minced
Soak the squirrels 1/2 hour in cold, salted water. Add the salt to 1 gallon of water and boil 5 minutes. Then put in the onion, beans, corn, pork (cut into fine strips), potatoes, pepper and cut up squirrels.
Cover closely and stew very slowly 2 1/2 hours, stirring frequently to prevent burning. Add the tomatoes and sugar and stew 1 hour longer. Then add the butter, cut into bits and size of a walnut and rolled first in flour. Boil 10 minutes and serve at once.
