| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Poultry, Game |
6 |
Servings |
INGREDIENTS
| 8 |
|
Quail* — dressed & split |
| 3 |
|
Squirrels — dressed & |
|
|
Quartered |
|
|
Flour |
| 6 |
tb |
Butter |
| 1 |
c |
Chopped Scallions |
| 4 |
md |
Potatoes — thinly sliced |
| 2 |
c |
Lima Beans |
| 3 |
c |
Okra — sliced across |
| 1 |
c |
Canned Tomatoes |
| 1 |
|
Bay Leaf |
| 2 |
tb |
Chopped Parsley |
| 1 1/2 |
ts |
Salt |
| 2 |
c |
Fresh Corn Kernels — **see |
|
|
Note |
INSTRUCTIONS
* May substitute 1/2 chicken. **Add corn during last 10 minutes.
Flour the quail and squirrels lightly and brown them in butter; place in a
large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest
of the ingredients, except the corn, and enough water to again cover.
Simmer until the vegetables are tender, stirring often to prevent sticking
to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat
soup plate.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe By : Mrs. Robert M. Chilton
From: Bill Spalding Date: 03 Jul 97 Eat-L List (Recipes
And Food Folklore) Ä
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“Every good thing you have ever enjoyed comes from God”