Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    quail* -- dressed and split
   3                    squirrels -- dressed and
                        quartered
                        flour
   6      tablespoons   butter
   1      cup           chopped scallions
   4      medium        potatoes -- thinly sliced
   2      cups          lima beans
   3      cups          okra -- sliced across
   1      cup           canned tomatoes
   1                    bay leaf
   2      tablespoons   chopped parsley
   1 1/2  teaspoons     salt
   2      cups          fresh corn kernels -- **see note

Preparation:

* May substitute 1/2 chicken. **Add corn during last 10 minutes. Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enough water to again cover. Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe By : Mrs. Robert M. Chilton