Recipe - Brunswick Stew With Quail

8 Quail* dressed & split
3 Squirrels dressed &
Quartered
Flour
6 tablespoon Butter
1 cup Chopped Scallions
4 md Potatoes thinly cut or sliced up
2 cup Lima Beans
3 cup Okra cut or sliced up across
1 cup Canned Tomatoes
1 Bay Leaf
2 tablespoon Chopped Parsley
1 One half teaspoon Salt
2 cup Fresh Corn Kernels **see
Note

* May substitute One half 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 One half 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

From: Bill Spalding Date: 03 Jul 97 EatL List (Recipes
And Food Folklore) Ä