Title: Brunswick stew with quail
 Categories: Main dish, Poultry, Game
      Yield: 6 Servings
 
      8    Quail* -- dressed & split
      3    Squirrels -- dressed &
           Quartered
           Flour
      6 tb Butter
      1 c  Chopped Scallions
      4 md Potatoes -- thinly sliced
      2 c  Lima Beans
      3 c  Okra -- sliced across
      1 c  Canned Tomatoes
      1    Bay Leaf
      2 tb Chopped Parsley
  1 1/2 ts Salt
      2 c  Fresh Corn Kernels -- **see
           Note
 
  * May substitute 1/2 chicken. **Add corn during last 10 minutes.
  
  Flour the quail and squirrels lightly and brown them in butter; place
  in a large pot and cover with water.  Simmer for 1 1/2 hours.  Then
  add the rest of the ingredients, except the corn, and enough water to
  again cover. Simmer until the vegetables are tender, stirring often
  to prevent sticking to the bottom.  Add the corn and simmer 10
  minutes more. Serve in a flat soup plate.