Brunswick Stew

Have a 5-pound chicken (handwritten note states "or squirrel") cut up as for frying. Wash and dry well. Sprinkle with salt and pepper. Flour lightly with 1/4 cup flour. Saute in 1/4 cup shortening or salad oil until browned. Place 3 quarts water in a large kettle. Add 2 tablespoons salt, a few celery leaves, a few sprigs parsley and 1 small onion, quartered. Place chicken in water. Cover. Bring to a simmer and cook slowly for about one- 1/2 hours, or until chicken is tender. You may remove the meat from the bones, if you desire. Skim off fat.

Meanwhile, cut frozen, canned or fresh okra into 1/2" pieces to measure 2 cups. Peel and dice 4 medium potatoes (about 1 quart). Peel and quarter 4 medium tomatoes. When chicken is tender, add the okra, 2 cups fresh, frozen or drained canned Lima beans, the tomatoes and 2 medium onions, sliced thin. Cook slowly, uncovered, for another one or one and 1/2 hours. Then add the diced potatoes and 4 cups fresh, frozen or drained canned corn; cook slowly another hour. Stir occasionally. Season with 1 tablespoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper. If broth is not thickened, make a roux of 1/4 cup flour and some chicken broth. Add to stew. Makes 6 to 8 servings.