Squirrel Stew

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon pepper

3 squirrels cut-up, preferably young grays taken with a single .22 shot in the head

2 slices bacon

2 tablespoons margarine

5 cups water

1 28 oz. can whole tomatoes

1 chopped onion

1 heaping tablespoon brown sugar

2 potatoes cut into 1/2 inch cubes

1 10 oz. package of frozen lima beans or peas

1 cup frozen corn

3 tablespoons water

Combine flour, salt, and pepper, and coat the squirrel pieces, discard remaining flour except for three tablespoons. In a dutch oven, combine bacon and margarine over medium heat until butter melts. Add squirrel and brown. Add water, tomatoes, and onion and brown sugar and bring to a boil. Reduce heat, cover and simmer for one and a half to two hours, stirring occasionally.

Remove squirrel pieces and let cool. Remove meat from bones. Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender. Mix three tablespoons flour with three tablespoons cold water until there are no lumps and then add to stew. Heat to boiling. Reduce heat to low boil, stirring constantly, until thickened to the desired consistency.