Brunswick Stew with Quail

8 Quail* -- dressed & split
3 Squirrels -- dressed & quartered
Flour
6 tb Butter
1 cup Chopped Scallions
4 md Potatoes -- thinly sliced
2 cup Lima Beans
3 cup Okra -- sliced across
1 cup Canned Tomatoes
1 Bay Leaf
2 tb Chopped Parsley
1 1/2 ts Salt
2 cup Fresh Corn Kernels -- **see note

* May substitute 1/2 chicken. **Add corn during last 10 minutes.
Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enought water to again cover. Simmer until the vegetables are tender, stirrring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate.