My Mother's Stewed Squirrel

Ingredients

• nice fat squirrels
• a tablespoonful of butter
• salt
• cayenne pepper
• one-half pint of oysters

Method

1. 1

   Cut squirrels into quarters, cook with pork, butter, salt, and cayenne in hot water until tender.

2. 2

   Add boiled noodles and oysters, heat, and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 43. The excerpt below is the record exactly as published.

MY MOTHER'S STEWED SQUIREEL. Cut in quarters nice fat squirrels, after thoroughly cleaning and washing them in cold water ; put them into a soup pot with a few thin slices of salt pork, a tablespoonf ul of butter rolled in flour; salt and cayenne pepper to taste; cover them with hot water and simmer until tender; add home-made noodles which have been boiled in salt water untiliender, and when done add one- balf pint of oysters in their liquor; heat once more; add just a little cream or milk, and serve at once. SQUIRREL, OR YOUifG RABBIT PIE. Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped ; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all upon the fire fifteen or twenty min- utes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter as large as a ben's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie. SQUIRRELS STEWED. Skin, clean thoroughly, wash in cold water and wipe quickly two nice fat squirrels. Cut them in quarters, put in frying pan a layer of salt pork cut thin, then lay the squirrels in, seasoning with salt and pepper; if The Complete Cook Book. 93 necessary, put in a little butter ; add enough hot water to prevent burning; cover and cook slowly until the squirrels are tender. When nearly done, remove the cover, so the water will boil away. Add enough cream or milk to moisten them, let them heat again and serve hot. TO BARBECUE SQUIRREL. Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter

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