Brunswick Stew Begins With Squirrel, 1916

From the August 1916 issue of The Southern Planter

Brunswick Stew

2 large squirrels or 3 small ones

1 quart of chopped tomatoes

1 pint of butterbeans

6 Irish potatoes

6 ears of corn cut fine

½ pound butter

½ pound bacon fat

1 teaspoon of fine black pepper

¼ teaspoon cayenne

1 tablespoon salt

1 onion

2 tablespoons sugar

1 gallon water

Boil water and salt; add onions, beans, pork, tomatoes and squirrel cut into small pieces. Cover close and boil 2 ½ hours. Stir frequently to prevent sticking. Add potatoes, sugar and pepper. Fifteen minutes before serving, add the corn and butter; taste to see if it is right. Serve in soup plates.