Mutton Soup a la Squirrel
From Jane Hamilton's recipes, 1909
Lamb soup can be made similarly but requires more meat for richness.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 3. The excerpt below is the record exactly as published.
MUTTON SOUP A LA SQUIRREL. Take the neck and shanks of a fat mut- ton, cleansing them properly, or three pounds JANE HAMILTON'S RECIPES of good mutton. Put it on to boil about four hours before dinner in water sufficient to make two quarts of soup. About twenty minutes before dinner cut up and put in the soup a large silver onion, season with salt and black pepper, and ten minutes before serving up the soup put in a very little thickening
Cook this with the app: pantry check, scaling, and the assistant.