Squirrel Mulligan - cooking recipe

Ingredients

4 squirrels
1 can whole kernel corn
1 can hominy
4 or 5 potatoes
2 large onions
1/2 c. rice
2 cans tomatoes or tomato juice
1 lb. sliced bacon
bacon drippings
6 hard-boiled eggs
salt, pepper, garlic and chili pepper to taste

Preparation

Boil squirrels until tender; debone.
Add tomatoes, onions and seasonings and cook until vegetables are done.
Cook rice separately.
Fry bacon crisp and save drippings.
Add corn, hominy and rice and bring to a boil.
Stir in chopped bacon, bacon drippings and sliced eggs.
The longer it cooks the better it tastes.
Serve hot with cornbread.