Squirrel Brunswick 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
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.
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