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Brunswick Stew

This is named from a county in Virginia and is a favorite dish in that section of the country. Two large squirrels; one quart of tomatoes, peeled and sliced; one pint of butter beans or limas; one and one-half teaspoon of pepper; two teaspoons of white sugar; one onion, minced small; six potatoes; six ears of corn, cut from the cob; one-half pound of butter; onehalf pound of salt pork; one tablespoon of salt; four quarts of water. Cut the squirrel in pieces, as for a fricassee. Add the salt to the water, and boil five minutes. Put in the onion, beans, corn, pork, potato, pepper and the squirrels. Cover closely, and stew two hours; then add the sugar and tomato, and stew one hour more. Ten minutes before removing the stew from the fire, add the butter, cut into pieces the size of a walnut and rolled in flour. Boil up again, adding some salt and pepper if needed, and turn into a tureen. This is to be eaten from soup plates.