The large gray squirrel is seldom eaten at the North, but is in great request in Virginia and other Southern States. It is generally barbecued, precisely as are rabbits; broiled, fricasseed, or - most popular of all - made into a Brunswick stew. This is named from Brunswick County, Virginia, and is a famous dish - or was - at the political and social pic-nics known as barbecues. I am happy to be able to give a receipt for this stew that is genuine and explicit, and for which I am indebted to a Virginia housekeeper.

Brunswick Stew+

2 squirrels - 3, if small.

1 quart of tomatoes - peeled and sliced.

1 pint butter-beans, or Lima.

6 potatoes - parboiled and sliced.

6 ears of green corn cut from the cob.

1/2 lb. butter.

1/2 " fat salt pork.

1 teaspoonful ground black pepper.

Half a teaspoonful cayenne.

1 gallon water.

1 tablespoonful salt.

2 teaspoonfuls white sugar. 1 onion, minced small.

Put on the water with the salt in it, and boil five minutes. Put in the onion, beans, corn, pork or bacon cut into shreds, potatoes, pepper, and the squirrels, which must first be cut into joints and laid in cold salt and water to draw out the blood. Cover closely and stew two and a half hours very slowly, stirring frequently from the bottom. Then add the tomatoes and sugar, and stew an hour longer. Ten minutes before you take it from the fire add the butter, cut into bits the size of a walnut, rolled in flour. Give a final boil, taste to see that it is seasoned to your liking, and turn into a soup-tureen. It is eaten from soup-plates. Chickens may be substituted for squirrels.

Ragout Of Squirrels

Skin, clean, and quarter a pair of fine young squirrels, and soak in salt and water to draw out the blood. Slice an onion and fry brown in a tablespoonful of butter.

Stir into the frying-pan five tablespoonfuls of boiling water, and thicken with two teaspoonfuls of browned flour. Put the squirrels into a saucepan, with a quarter of a pound of bacon cut into slips ; season with pepper and salt to taste, add the onion and gravy, and half a cupful of tepid water. Cover and stew for forty minutes, or until tender; pour in a glass of wine and the juice of half a lemon, shake around well, and turn into a deep covered dish.

Broiled Squirrels

Clean and soak to draw out the blood. Wipe dry and broil over a hot, clear fire, turning often. When done, lay in a hot dish and anoint with melted butter, seasoned with pepper and salt. Use at least a tablespoonful for each squirrel, and let it lie between two hot dishes five minutes before sending to table.