3-4 rabbits or squirrels
2 qt. boiling water
2 potatoes
1 sm. onion
2 stalks celery
3-4 carrots
1/4 c. butter
1 1/2 tsp. salt
1/2 head sm. cabbage
1/2 tsp. pepper
1/4 green pepper
1 (8 oz.) can green or wax beans

Clean squirrels or rabbits and cut into 6 or 7 pieces each. To the water add the meat, butter, salt and pepper. Cover and simmer until tender (2-3 hours). Cool meat and remove from bones. Add rest of ingredients to broth. Cover and simmer until vegetables are done 1/2-1 hour. Add deboned meat, heat and serve. Use a 6 quart Dutch oven. May use chicken as the meat.