Recipe - Squirrel Brunswick - Unk

10 Squirrels, disjointed
2 pound Lima beans
20 ounce Caned corn
1 cup Diced celery
One half pound Salt pork, minced
Salt and pepper to taste
5 pound Potatoes, minced
One fourth cup Worcestershire sauce
2 Qt. canned tomatoes
Flour
3 pound Onions, minced

Place the squirrels in a large kettle with enough water to half cover and
bring to a boil. Cover the kettle. Simmer until squirrels are tender and
cool. Remove squirrels from stock and remove meat from bones. Place
squirrels back in stock and add remaining ingredients except flour. Cook
for 2 hours. Thicken with small amount of flour mixed with water and simmer
for 30 minutes longer. 20 servings.