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Squirrel Brunswick Stew
10 Squirrels; disjointed
2 c Corn
1 lb Bacon; diced
5 lb Potatoes; diced
2 qt Tomatoes
3 lb Onions; diced
2 lb Lima beans
1 c Celery; diced
Salt and pepper to taste
1/4 c Worcestershire sauce
Place the squirrels in a large kettle; add water to half cover. Bring to a boil. Cover and simmer until squirrels are tender. Cool. Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients; cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer 30 minutes longer.
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