The large gray squirrel is seldom eaten at the North, but is in
great request in Virginia and other Southern States. It is generally
barbecued, precisely as are rabbits; broiled, fricasseed, or—most
popular of all—made into a Brunswick stew. This is named from Brunswick
County, Virginia, and is a famous dish—or was—at the political and
social pic-nics known as barbecues. I am happy to be able to give a
receipt for this stew that is genuine and explicit, and for which I am
indebted to a Virginia housekeeper.