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Camp Stew

1 ea Or more chickens
2 ea Twice as many squirrels as chickens
Slices of pickled pork -or- bacon to cover bottom of stew-pan
Irish potatoes
2 lg Onions; cut up fine
Butter beans
Corn
Tomatoes
Red, black pepper & salt to taste


Prepare one or more chickens, and twice as many squirrels, as for frying. Into the bottom of a pot or deep stew-pan, lay slices of pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used. Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes; red and black pepper and salt to taste; a layer of game, then of pork. Finish with a layer of vegetables; cover with water, and, putting on a well-fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.


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