Title: Squirrel Brunswick Stew
Categories: Ethnic Meat Soup
Yield: 20 Servings

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
1		Salt and pepper to taste
1/4	c	Worcestershire sauce
1		Flour

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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