Brunswick Stew
First catch your squirrels, cut and clean them.
And into an iron pot you put them:
Add water nearly to the top
And in it salt and pepper drop.
Boil slowly. Your tomatoes peel;
Put in a shin or so of veal;
And for the flavors, bear in mind,
A chunk of middling, with the rind.
Now some onions you throw in,
The young and tender skin,
And butter beans do not forget;
And what is more important yet;
The corn, but do not be too fast,
For you must cut and add it last;
For better than the flour you’ll find it’ll do
To give some thickness to the stew.
Some lemon peel cut very thin
May now be added and stirred in,
And ere it is taken from the fire
Give it a dash of Worcestershire,
And soon you’ll hear its praises ring,
This is a dish fit for a king.
Virginia S. Wooldroof, 1930
