3 squirrels
2 cans tomatoes
2 lg. onions
Juice of 1 lemon
Dash of hot sauce
1/2 stick butter
2 to 3 tbsp. Worcestershire sauce
1 c. catsup
1 can yellow corn
Salt & pepper to taste

Dress 3 young squirrels and let soak in salt water several hours. Remove and put in pot and simmer until tender. Pull meat from bones and strain liquid to avoid small bones. Add 2 cans tomatoes and 2 large onions. Cook slowly for 1 hour. Add to liquid juice of 1 lemon, dash of hot sauce, 1/2 stick butter, 2 to 3 tablespoons of Worcestershire, 1 cup catsup, salt and pepper to taste. Let simmer for 30 minutes. Add 1 can yellow corn and simmer about 10 minutes, stirring to keep it from sticking. Makes about 1 gallon.

This stew may be made with chicken, rabbit, deer, beef or any other meats.