Brunswick Stew - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken, squirrel or beef
2 c. diced potatoes
2 c. corn (6 ears)
3 c. tomatoes (8 tomatoes)
1 level Tbsp. salt
1/2 tsp. pepper
2 onions
2 c. green butter beans
2 slices bacon
1 Tbsp. butter

Preparation

Cut chicken as for frying, place with seasonings in a large kettle with enough cold water to cover.
Bring slowly to a boil, simmer until meat comes off bones.
Remove bones, cut chicken in fairly large 1/2-inch pieces.
Return to pot; add onions, potatoes and butter beans.
Cook until done; add tomatoes and corn, cut from cob.
Cook slowly for 25 to 30 minutes.