Broiled Squirrels

Ingredients

• 1 hr. in salad oil and lemon juice
• butter creamed with lemon juice
• pepper
• salt

Method

1. 1

   Skin and clean squirrels, marinate in salad oil and lemon juice for 1 hour.

2. 2

   Drain, lay on a griddle iron, ribs downward.

3. 3

   Broil over clear coals, turning as they drip.

4. 4

   When done, wash with butter creamed with lemon juice and seasoned with pepper and salt.

5. 5

   Cover and let stand for 5 minutes before serving.

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.

BROILED SQUIRRELS.— Skin, clean and lay in a marinade of salad oil and lemon juice for 1 hr. Drain, but do not wipe, lay upon a griddle iron, wide open, ribs downward. Broil over clear coals, turning as they begin to drip. When done remove to a hot water dish, wash with butter creamed with lemon juice and seasoned with pepper and salt. Cover, and let stand 5 minutes before serving. — Mrs. C. E, Worth, Wiheeling, 111. SQUIRREL PIE.— Clean and joint the squirrels, cutting the backs into 3 pieces. Put 6 slices of fat salt pork into a saucepan, fry 3 minutes, put in the squirrels and fry to a light brown in this fat, adding as the meat begins to yellow a chopped onion, some chopped parsley, and a cup of mushrooms; sprinkle over them 2 tablespoons of flour; add a pt. of stock, and simmer slowly until the meat is tender, seasoning with salt and pepper. Boil 1 minute; pour over the squirrels and let them cool before putting COOK COUNTY COOK BOOK ^ 359 into bake-d'ish; pour in a gravy formed by stewing, add a few- more mushrooms and a couple of hard-boiled eggs, cut in slices; cover with a good crust, and bake 1 hr. — Mrs. Clark Mason, Ben- sen, 111. ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad oil and lemon juice

Cook this with the app: pantry check, scaling, and the assistant.