This recipe for Brunswick Stew comes from “Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers” by “Seneca” 1885. It mentions that “This is a favorite Virginia dish, of which the compiler of this book has eaten, but which he has never cooked. The recipe here given is said by an old Virginian to be reliable.” I would imagine that chicken could be substituted for squirrel.