Brunswick Stew - cooking recipe

Ingredients

1 large hen
8 or 10 squirrels
1 1/2 gal. tomatoes or juice
1 gal. ground corn (fresh preferred)
1 large red pepper or ground red pepper
salt and black pepper to taste
1/2 c. sugar or to taste
1 lb. margarine

Preparation

Pressure hen.
Discard skin and bones.
Save broth.
Pressure squirrels, bone and save two cups of broth. Mix all ingredients, except corn, into a large heavy pot.
(We use old pressure canners.)
Bring to a boil, stirring occasionally.
Boil 10 to 15 minutes.
Add corn.
Stir from bottom of pot constantly for 30 to 45 minutes or until thick.
May add water if becomes too thick. Freezes well.