Squirrel Mulligan

Ingredients

• 4 squirrels, cooked and boned,reserving broth
• 2 frying chicken, cooked and boned,reserving broth
• 3 large onions, chopped
• 2 small potatoes, cubed
• 4-5 carrots, sliced
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can tomatoes
• 1 (6 ounce) can tomato paste
• 2 beef bouillon cubes
• 4 hot peppers
• 7-8 drops Worcestershire sauce
• 1 tablespoon brown sugar
• 1 (8 ounce) can water chestnuts, chopped
• salt, to taste
• pepper, to taste
• 5 1/2 cups squirrel broth or chicken broth

Directions

1. 1

   Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick.

2. 2

   If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.

3. 3

   Good served over Chinese noodles with one cup of shredded cheese on top.