CAMP STEW – MR. B’S RECIPE

1 Or more chickens 2 lg Onions,cut up fine 2 Twice as many squirrels as Butter beans -chickens Corn Sliced Tomatoes -bacon to cover bottom Red,black pepper & salt -stew-pan Irish potatoes

Prepare one or more chickens, and twice as many squirrels, as for frying. Into the bottom of a pot or deep stew-pan, lay slices of pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used.

Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes; red and black pepper and salt to taste; a layer of game, then of pork. Finish with a layer of vegetables; cover with water, and, putting on a well fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.

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