Brunswick Stew

Now is the time when gray squirrels are fat

From 1887:

Now is the time when gray squirrels are fat, for making the famous Virginia dish known as the Brunswick stew, the recipe for which is as follows:
Take one squirrel, fresh and nice, a half pound of middling meat, cut thin with skin off, and water in sufficient quantity.
Cook for 2 hours, or until the flesh will leave the bones of the squirrel, which should be taken out. Add one quart of tomatoes (peeled), one big onion, one-half pound of butter (fresh), a good-sized Irish potato, the grains of two ears of corn. Then a sufficient quantity of sweet, light bread should be added just one hour before done. Now season to the taste with both salt and pepper, and you have genuine Brunswick stew.