vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Barbecued Squirrel
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 246. The excerpt below is the record exactly as published.
d 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, 1 tablespoon of capers and 12 stoned olives. Lay the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley, and serve. — Mrs. Roger Rawlings, Chicago Heights, 111. SQUIRREL BARBECUED SQUIRREL.— Broil the squirrels, lay upon a hot dish, ribs downward, and cover with a sauce made by heating together 4 tablespoons of vinegar with 2 of butter, a teaspoon each of sugar and made mustard
Cook this with the app: pantry check, scaling, and the assistant.