Recipe By : Mrs. Robert M. Chilton
Serving Size : 6 Preparation Time :0:30
Categories : Entree Fowl & Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Quail * -- dressed & split
3 Squirrels -- dressed & quartered
Flour
6 tb Butter
1 c Scallions -- chopped
4 md Potatoes -- thinly sliced
2 c Lima beans
3 c Okra -- sliced across
1 c Canned tomatoes
1 Bay leaf
2 tb Parsley -- chopped
1 1/2 ts Salt
2 c Fresh corn kernels -- ** see note
* May substitute 1/2 chicken.
** Add corn during last 10 minutes.
Flour the quail and squirrels lightly and brown them in butter; place
in a large pot and cover with water. Simmer for 1-1/2 hours. Then add
the rest of the ingredients, except the corn, and enough water to
again cover. Simmer until the vegetables are tender, stirrring often
to prevent sticking to the bottom. Add the corn and simmer 10 minutes
more. Serve in a flat soup plate.
Yield: 6 Servings
Source: Mountain Measures, Junior League of Charleston, WV, 1974
