Variation I Stew

Ingredients

• 2 squirrels, well skinned and cleaned, or 2 small chickens
• 2 qts. of cold water
• 1 slice of bacon
• 2 qts. of tomatoes
• 6 large potatoes, sliced
• 1 qt. of Lima beans
• 2 large onions, sliced
• 1 tablespoon of salt
• J/^ a teaspoon of pepper
• 6 ears of corn cut from the cob

Method

1. 1

   Put squirrels or chickens in a kettle with cold water.

2. 2

   Add bacon, tomatoes, potatoes, Lima beans, onions, salt, and pepper.

3. 3

   Stew until tender, adding more water as it boils away.

4. 4

   Add corn and cook for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 194. The excerpt below is the record exactly as published.

2 squirrels, well skinned and cleaned, or 2 rmall chickens; put into a large kettle with 2 qts. of cold water., .'\dd 1 slice of bacon, 2 qts. oi tomatoes, 6 large potatoe.>, sliced cliir, 1 qt. of Lima beans, 2 lar<fe onions, sliced, 1 tablespoon of salt, and J/^ a teaspoon of pepper. Let it stew until tender. Add more water as it boils away. Add 6 ears of corn cut from the cob

Cook this with the app: pantry check, scaling, and the assistant.