Two squirrels (the wild gray squirrel) or two wild rabbits, called "hares" at the South - jointed as for fricassee. Two cups of Lima beans; six potatoes, parboiled and sliced; seven ears of green corn, shaved from the cob with a keen knife; six tablespoonfuls of butter, rolled in flour; one quart of tomatoes, peeled and cut up small; one-half pound fat salt pork, chopped ; half teaspoonful paprica or cayenne, and twice the quantity of black pepper. Salt to taste. One large onion, minced. Two teaspoonfuls of white sugar ; four quarts of water (boiling).

Lay the game, when jointed, in cold water, slightly salted, and leave it there one hour. Then put into a large pot, alternately with the pork and all the vegetables except the tomatoes, cover closely, and stew for three hours very slowly. At the end of that time add the tomatoes and sugar and cook for another hour. Season to taste; stir in the floured butter, cook ten minutes longer, and dish in a vast tureen. Some cooks add half a cup of bread-crumbs. Under the name of "Brunswick Stew" this was a famous dish at the barbecues of Old Virginia, but it is really a broth.