2 squirrels
1 tbsp. salt
1 onion, minced
2 c. lima beans
6 ears corn
1/2 lb. salt pork
6 potatoes
1 tsp. pepper
2 tsp. sugar
4 c. sliced tomatoes
1/4 lb. butter
Flour
2 slices lemon

Cut squirrels in pieces as for fricassee. Add the salt to 4 quarts water and bring to boil; add onion, beans, corn, pork, potatoes, pepper and squirrel pieces. Cover tightly and simmer 2 hours. Add sugar and tomatoes, and simmer 1 hour more. Ten minutes before removing stew from stove, add butter cut into walnut size pieces and roll in flour. Boil up, adding salt or pepper if needed. Pour into tureen and garnish with lemon. Serves 4.