|Chickens||6 Pound, cut in pieces (Two 3 Pound Pieces)|
|Skinned tomatoes||4 Cup (64 tbs), chopped|
|Shin bone of beef/Veal bone||2 Pound|
|Celery with tops||2 Cup (32 tbs), chopped|
|Ham bone||1 (From Baked Virginia Or Country Ham)|
|Butter beans/Small green lima beans||2 Cup (32 tbs)|
|Squirrel||1 , cut into pieces|
|Corn||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Red pepper pod||To Taste, crushed|
|Coarse black pepper||1 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Potatoes||4 Large, pared and boiled until tender|
|Onions||2 , sliced|
Put chickens, beef or veal bone, ham bone, squirrel, water, sugar, bay leaf, basil, and parsley in a large soup kettle.
Cook over a low heat until meat is tender enough to fall from bones.
Remove meat from broth and cool.
To the broth add onions, tomatoes, celery, and beans.
Continue cooking slowly until beans are tender.
Remove meat from bones and cut into pieces.
Add to stew, then add corn.
Simmer for 10 minutes, then stir in butter, red pepper pod, and black pepper.
Add salt to taste.
Work potatoes through a ricer or blend in an electric blender and stir into stew.
Stir constantly for 15 minutes or until mixture is the consistency of mush.