3 squirrels, cut in serving
1 cup chopped onion pieces
4 cups or 2 No. 303 cans tomatoes
3 quarts water
1/4 cups diced bacon
2 cups diced potatoes
1/4 tsp. cayenne
2 cups lima beans
2 tsp. salt
2 cups corn
1/4 tsp. black pepper

Place squirrel pieces in a large kettle. Add water. Bring slowly to boil; reduce heat and simmer 1 1/2 to 2 hours, or until meat is tender, skimming surface occasionally. Remove meat from bones and return to liquid. Add bacon, cayenne, salt, pepper, onion, tomatoes, potatoes and lima beans. Cook l hour. Add corn and continue to cook 10 minutes. Serves six to eight.
Note: This recipe is particularly suitable for older, less tender animals.