Squirrel stew for a crowd
About 70 squirrels, cut up
2 large stewing chickens, cut up
6 gals. water
2 1/2 lbs. salt pork, chopped
2 1/2 gals. butter beans(lima beans)
3 1/2 gals. cubed peeled potatoes
4 gals. chopped peeled tomatoes
1 gal. cubed peeled carrots
2 1/2 gals. freshly cut corn
1 gal. shredded cabbage(optional)
1 pod red pepper, chopped
3/4 c. black pepper
1 3/4 c. salt
2 1/4 c. sugar
Clean, dress and cut up squirrels and chickens. If your folks are not ardent squirrel hunters, increase the number of chickens. If you use all chickens, this recipe will take 24 stewing chickens.
Bring 4 gals. water to boil in 30-gal. iron kettle. Add squirrel and chicken pieces. Cook, stirring often, until meat comes off the bone. (Take out pieces of bone before serving to small children.) Add remainder of water, as needed.
Chop salt pork, fry out and add pork and drippings to boiling mixture. Add beans, potatoes, tomatoes, carrots and corn in order as each is prepared. Continue cooking and stirring until vegetables are tender.
Add cabbage and seasonings, and cook, stirring, 1 hour, until stew is thick and flavors well blended. Remove kettle from coals to serving area by hooking handle over a heavy pole, several helpers carrying each end.
Makes 15 gallons.
1999 Metallic Navy Blue SSEi