Squirrel Stew for a Crowd
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|70||squirrels, cut up|
|2 large||stewing chickens, cut up|
|2 1/2 lb||salt pork|
|2 1/2 gal||lima beans|
|3 1/2 gal||cubed peeled potatoes|
|4 gal||chopped peeled tomatoes|
|1 gal||cubed peel carrots|
|2 1/2 gal||freshly cut corn|
|1 gal||shredded cabbage (optional)|
|1||pod red pepper, chopped|
|3/4 c||black pepper|
|1 3/4 c||salt|
|2 1/4 c||sugar|
Clean, dress and cut up squirrels and chickens. (If your hunter are not ardent squirrel hunters you can increase the number of chickens used. If using all chickens you will need 24)
Bring 4 gallons of water to boil in 30 gallon kettle. Add squirrel and chicken pieces. Cook stirring often, until meat fall off the bone. Remove bones and add remaining water.
Chop salt pork, fry out and add pork drippings to boiling mixture.
Add beans, potatoes, tomatoes, carrots and corn in order. Continue cooking and stirring until vegetables are tender.
Add cabbage and seasonings, and cook 1 hour, until stew is thick and flavors well blended.