Barbecued Squirrel (Southern Style)
From Standard Paper-Bag Cookery, 1912
Serve with grape jelly or spiced grapes.
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 25. The excerpt below is the record exactly as published.
Barbecued Squirrel, (Southern Style.) — Get two fat squirrels, skin and draw. Cut the thin skin on each side of the stomach close to the ribs, then wipe with STANDARD PAPER; BAG COOKERY 59 damp cloth. Sprinkle with black pepper but use no salt. Put a layer of fat bacon in a wooden dish, set in a well greased bag and lay the squirrels on this bed. Cover with more thin slices of bacon pour in the bag a half cupful good broth
Cook this with the app: pantry check, scaling, and the assistant.