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10 ea Squirrels; disjointed 2 lb Lima beans
2 c Corn 1 c Celery; diced
1 lb Bacon; diced Salt and pepper to taste
5 lb Potatoes; diced 1/4 c Worcestershire sauce
2 qt Tomatoes Flour
3 lb Onions; diced
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| INSTRUCTIONS |
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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.
_To Market, To Market_ Junior League of Owensboro, Kentucky ISBN
0-9611770-0-4 Typos by Jeff Pruett
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