*  Exported from  MasterCook II  *
 
                               Brunswick Stew
 
 Recipe By     : Mrs. Robert M. Chilton
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Entree'                          Fowl & Game
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Quail* -- dressed & split
    3                    Squirrels -- dressed & quartered
                         Flour
    6      Tbsp          Butter
    1      C             Chopped Scallions
    4      Med           Potatoes -- thinly sliced
    2      C             Lima Beans
    3      C             Okra -- sliced across
    1      C             Canned Tomatoes
    1                    Bay Leaf
    2      tbsp          Chopped Parsley
    1 1/2  tsp           Salt
    2      C             Fresh Corn Kernels -- **see note
 
 *May substitute ½ 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 1½ hours.  Then add the
 rest of the ingredients, except the corn, and enought water to again
 cover.  Simmer until the vegetables are tender, stirrring often to
 prevent sticking to the bottom.  Add the corn and simmer 10 minutes
 more.  Serve in a flat soup plate.
 
 Serves 6
 
 Source:  “Mountain Measures”--Junior League of Charleston, WV
 ed.  1974
 
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