Brunswick Stew

Georgia -born, this stew originally used squirrel meat, but chicken is usually handier and good, too. It makes a fine party dish, espicially if served with crisp salad greens in a Roquefort or Blue cheese dressing, and fresh fruit, in season, for dessert.

1- 5 pound hen, cut in pieces

12 crackers, crushed

1 quart boiling water

2 tablespoons Worcestershire sauce

1 quart sweet corn

1/2 butter

1 quart sliced tomatoes

Dash of Tabasco Sauce

6 medium potatoes, diced

Salt and pepper to taste

3 hard cooked eggs, chopped fine

Stew the hen in water until meat is tender enough to be easily removed from bones. Remove skin and dice meat. Place corn, tomatoes and potatoes into the kettle with the chicken broth and simmer. When potatoes are almost tender, add diced chicken meat anf cook over low heat for 30 minutes. Add remaining ingredients and simmer a few for minutes more to thoroughly heat. Biscuits or cornbread are a must with a liberal helping of Brunswick stew.

Makes 8 servings