| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Game |
6 |
Servings |
INGREDIENTS
| 10 |
|
Squirrels, disjointed |
| 2 |
lb |
Lima beans |
| 20 |
oz |
Caned corn |
| 1 |
c |
Diced celery |
| 1/2 |
lb |
Salt pork, diced |
|
|
Salt and pepper to taste |
| 5 |
lb |
Potatoes, diced |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
|
Qt. canned tomatoes |
|
|
Flour |
| 3 |
lb |
Onions, diced |
INSTRUCTIONS
Place the squirrels in a large kettle with enough water to half cover and
bring to a boil. Cover the kettle. Simmer until squirrels are tender and
cool. Remove squirrels from stock and remove meat from bones. Place
squirrels back in stock and add remaining ingredients except flour. Cook
for 2 hours. Thicken with small amount of flour mixed with water and simmer
for 30 minutes longer. 20 servings.
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