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Brunswick Stew With Quail

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8 Quail*; dressed & split
3 Squirrels; dressed &
Quartered
Flour
6 tablespoons Butter
1 cup Chopped Scallions
4 medium Potatoes; thinly sliced
2 cups Lima Beans
3 cups Okra; sliced across
1 cup Canned Tomatoes
1 Bay Leaf
2 tablespoons Chopped Parsley
1 1/2 teaspoons Salt
2 cups Fresh Corn Kernels; **see
Note

* May substitute 1/2 chicken. **Add corn during last 10 minutes. Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enough water to again cover. Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe By : Mrs. Robert M. Chilton - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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

 
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