Cut the pork in slices, and fry brown; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine. Now put all the materials in a soup-pot; cover with two quarts of boiling water, and season with salt, sugar, and cayenne pepper. Stew slowly for four hours. Just before serving, cream butter with flour; thin with the broth, and pour in, letting all cook five minutes longer. To be eaten in soup-plates.