French Squirrel Fricassee

Ingredients

• Cut the squirrels into pieces at the joints
• sprinkle well with salt; let lay one hour; then sprinlile with pepper and lemon-juice.
• lay in a squirrel with i sliced onion
• Then add I cup of tomato-saucei
• and i cup of hot water
• some celery seed
• and chopped parsley
• Add ^ glass of sherry wine

Method

1. 1

   Sprinkle squirrels with salt, pepper, and lemon juice.

2. 2

   Brown in dripping with onion, add tomato sauce, celery seed, and hot water.

3. 3

   Simmer until tender, add sherry, heat, and serve with French peas.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 35. The excerpt below is the record exactly as published.

French Squirrel Fricassee. Cut the squirrels into pieces at the joints ; sprinkle well with salt; let lay one hour; then sprinlile with pepper and lemon-juice. Put a large tablespoonfuls oi dripping in a pan; when hot, lay in a squirrel with i sliced onion ; cover and let brown. Then add I cup of tomato-saucei some celery seed and chopped parsley and i cup of hot water. Let limmer until tender. Add ^ glass of sherry wine

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