| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soup | 12 | Servings | |
INGREDIENTS
| 3 | Squirrels; -or- | |
| 2 | Rabbits | |
| 5 | qt | Boiling water |
| 1 | lb | Salt pork; cut into strips |
| 1 | lg | Onion; minced |
| 4 | c | Chopped tomatoes |
| 2 | c | Green lima beans |
| 2 | c | Corn (up to) |
| 12 | Diced potatoes | |
| 1 | tb | Salt |
| 1 | ts | Black pepper |
| 1/8 | ts | Cayenne pepper |
| 4 | ts | Sugar |
| 1/2 | c | Butter or margarine |
| 4 | tb | All-purpose flour |
| 2 | servings. |
INSTRUCTIONS
Cut squirrels or rabbits into serving-size pieces. Drop pieces into boiling water in a large kettle; add salt pork and minced onion. Cover and simmer for 2 hours, removing film at beginning of cooking. Add vegetables and seasonings and bring to a boil; cover and simmer 1 hour longer, stirring occasionally to prevent burning. Make a paste of butter or margarine and flour; shape into small balls and drop into stew. Boil for 10 minutes, stirring to make a smooth stew. Add more seasoning, if necessary. Yield: 1 From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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