Camp Stew - Mr. B's Recipe

1 Or more chickens

2 lg Onions, cut up fine

2 Twice as many squirrels as chickens

Butter beans

Corn

Slices of pickled pork or bacon to cover bottom of stew pan

Tomatoes

Red, black pepper & salt to taste

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.