10 squirrels, disjointed
2 (#303) cans corn
1/2 lb. salt pork, diced
5 lb. potatoes, diced
2 qt. canned tomatoes
3 lb. onions, diced
2 lb. lima beans
1 c. diced celery
Salt and pepper to taste
1/4 c. Worcestershire sauce
Flour

Place the squirrels in a large kettle with enough water to half cover and bring to a boil. Cover the kettle. Simmer until squirrels are tender and cool. Remove squirrels from stock and remove meat from bones.

Place squirrels back in stock and add remaining ingredients except flour. Cook for 2 hours. Thicken with small amount of flour mixed with water and simmer for 30 minutes longer. Yield 20 servings.