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Camp Stew

1 ea Or more chickens
2 ea Twice as many squirrels as chickens
Slices of pickled pork -or- bacon to cover bottom of stew-pan
Irish potatoes
2 lg Onions; cut up fine
Butter beans
Corn
Tomatoes
Red, black pepper and salt to taste


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.


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