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Brunswick Stew

4 tablespoons bacon fat
2 to 3 onions, sliced very thin
1 garlic clove, finely chopped
2 or 3 squirrels
1-1/2 teaspoons salt
1 tablespoon freshly ground pepper
1 teaspoon rosemary or thyme
2 cups chicken or veal stock
1 bay leaf
1/2 cup Madeira
1 tablespoon Worcestershire sauce
3/4 cup peeled, seeded, and chopped tomatoes
1 cup freshly shelled lima beans or frozen limas
1 cup whole-kernel corn or corn cut from the ear
1 cup cut okra
Buttered crumbs
Chopped parsley

Heat the bacon fat in a heavy skillet. Add the onions and garlic,
and cook till soft but not browned. Transfer to a braising pan.
In a plastic bag, combine the flour, salt and pepper, and rosemary
or thyme, and shake the squirrel pieces in this mixture. Brown
the squirrel in the skillet, and when it is nicely colored, transfer
to the braising pan. Add the broth, bay leaf, Madeira, and
Worcestershire sauce to the skillet, rinse it well, and pour into
the braising pan. Cover, and simmer the mixture 35 minutes. Remove
the cover, add the tomatoes and other vegetables, and simmer until
the squirrel is tender and the vegetables are cooked. Correct the
seasoning, adding more Madeira if it seems necessary. Add the
buttered crumbs and parsley and cook another 15 minutes. Serve
the stew with baked potatoes or sweet potatoes, relishes and a good

Variation: The stew is sometimes prepared, cooled thoroughly,
topped with a rich pastry crust, which is brushed with beaten egg
yolk and cream, and baked at 375 degrees till the crust is lusciously
browned and the stew thoroughly reheated. In this case the stew
would be baked in an earthenware baking dish. The crust should be
very rich and rolled about 3/4 inch thick. A vent should be cut
in the center and a small cone of paper inserted to take care of
juice that may boil over.


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