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Squirrel Brunswick Stew


10 squirrels; disjointed
2 pounds lima beans
20 ounces caned corn
1 cup diced celery
1/2 pound salt pork; diced
salt and pepper to taste
5 pounds potatoes; diced
1/4 cup Worcestershire sauce
2 quarts canned tomatoes
3 pounds 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. 20 servings. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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