brown, lay on a hot dish, butter plentifully on both
sides, and add a little salt and pepper. Set in the oven,
while preparing four teaspoonfuls of vinegar, one of
made mustard, and one of currant jelly✪ Barbecued Rabbit or brown sugar.
Pour this over the rabbit, rubbing it in, then pour over
the gravy and serve hot.
MY MOTHER'S STEWED SQUIREEL.
Cut in quarters nice fat squirrels, after thoroughly
cleaning and washing them in cold water ; put them
into a soup pot with a few thin slices of salt pork, a
tablespoonf ul of butter rolled in flour; salt and cayenne
pepper to taste; cover them with hot water and simmer
until tender; add home-made noodles which have been
boiled in salt water untiliender, and when done add one-
balf pint of oysters in their liquor; heat once more; add
just a little cream or milk, and serve at once.
SQUIRREL, OR YOUifG RABBIT PIE.
Cut up two or three young squirrels or rabbits; put
them in a saucepan to cook with two ounces of butter, a
handful of chopped mushrooms, a bunch of parsley and
two shallots chopped ; season with pepper and salt, and
a little thyme or sweet herbs; cook them a light brown.
Throw in a glass of white wine, a half cup of brown
gravy from veal or chicken, and the juice of half a
lemon. Toss all upon the fire fifteen or twenty min-
utes, and it is ready to be put in the pie. If you have
no gravy on hand, add to the rabbits a cup of sweet
milk, and a piece of butter as large as a ben's egg.
Make a nice paste, line the sides of the pan, pour in the
stewed rabbit and cover with paste. Bake until a
light brown, and eat cold or hot. It is almost as good
as venison pie.
SQUIRRELS STEWED.
Skin, clean thoroughly, wash in cold water and wipe
quickly two nice fat squirrels. Cut them in quarters,
put in frying pan a layer of salt pork cut thin, then lay
the squirrels in, seasoning with salt and pepper; if
The Complete Cook Book. 93
necessary, put in a little butter ; add enough hot water
to prevent burning; cover and cook slowly until the
squirrels are tender. When nearly done, remove the
cover, so the water will boil away. Add enough cream
or milk to moisten them, let them heat again and serve
hot.
TO BARBECUE SQUIRREL.
Put some slices of fat bacon in an oven. Lay the
squirrels on them and lay two slices of bacon on the top.
Put them in the oven and let them cook until done.
Lay them on a dish and set near the fire. Take out
the bacon, sprinkle one spoonful of flour in the gravy
and let it brown. Then pour in one teacup of water,
one tablespoonful of butter✪ My Mother's Stewed Squirrel, and some tomato or walnut
ketchup. Let it cool, and then pour it over the squirrel.
94 The Complete Cook Book.
ROASTS, ETC.
It ia a pity our cooks do not understand the virtues
of larding a little more than they do. What is larding?
Why, it is just cutting strips of fat bacon, and draw-
ing them through some kinds of meats with a needle,
previous to cooking them. A larding needle can be
purchased at any hardware store for a very small sum
and is a most useful thing to possess. The strip of
bacon is slipped into it, and a small stitch taken in the
meat; when drawn through, the bacon stands out at
each end; if the stitches are taken in regular lines, the
larding will be ornamental as well as useful.
Fat ham, which could not be all eaten with the lean,
might come in for larding very nicely, if care were
taken not to break the strips as they were drawn in. I
fancy the cooked ham would be rather more brittle than
the uncooked bacon.
What kind of meats are suitable for larding? Any-
thing lean, or likely to be at all dry. Veal, hare,
chicken, mutton, beef fillets, are frequently larded,
either for entrees or other nice dishes ; but what I have
in my mind at the present moment is liver.
Page 43 · 5 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.
MY MOTHER'S STEWED SQUIREEL.
Cut in quarters nice fat squirrels, after thoroughly cleaning and washing them in cold water ; put them into a soup pot with a few thin slices of salt pork, a tablespoonful of butter rolled in flour; salt and cayenne pepper to taste; cover them with hot water and simmer until tender; add home-made noodles which have been boiled in salt water untiliender, and when done add one half pint of oysters in their liquor; heat once more; add just a little cream or milk, and serve at once.
SQUIRREL, OR YOUNG RABBIT PIE.
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped ; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all upon the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie.
SQUIRRELS STEWED.
Skin, clean thoroughly, wash in cold water and wipe quickly two nice fat squirrels. Cut them in quarters, put in frying pan a layer of salt pork cut thin, then lay the squirrels in, seasoning with salt and pepper; if
The Complete Cook Book. 93
necessary, put in a little butter ; add enough hot water to prevent burning; cover and cook slowly until the squirrels are tender. When nearly done, remove the cover, so the water will boil away. Add enough cream or milk to moisten them, let them heat again and serve hot.
TO BARBECUE SQUIRREL.
Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut ketchup. Let it cool, and then pour it over the squirrel.
94 The Complete Cook Book.
ROASTS, ETC.
It ia a pity our cooks do not understand the virtues of larding a little more than they do. What is larding? Why, it is just cutting strips of fat bacon, and drawing them through some kinds of meats with a needle, previous to cooking them. A larding needle can be purchased at any hardware store for a very small sum and is a most useful thing to possess. The strip of bacon is slipped into it, and a small stitch taken in the meat; when drawn through, the bacon stands out at each end; if the stitches are taken in regular lines, the larding will be ornamental as well as useful.
Fat ham, which could not be all eaten with the lean, might come in for larding very nicely, if care were taken not to break the strips as they were drawn in. I fancy the cooked ham would be rather more brittle than the uncooked bacon.
What kind of meats are suitable for larding? Anything lean, or likely to be at all dry. Veal, hare, chicken, mutton, beef fillets, are frequently larded, either for entrees or other nice dishes ; but what I have in my mind at the present moment is liver.
Records on this page
Barbecued RabbitMy Mother's Stewed SquirrelSquirrel or Young Rabbit PieSquirrels StewedTo Barbecue Squirrel