Squirrel Pie

Ingredients

• a pound and a half of flour
• a pound of beef-suet
• two level teaspoonfuls of salt
• a level saltspoonful of pepper
• enough cream or good milk to moisten them

Method

1. 1

   After skinning and cleaning the squirrels, cut them into joints.

2. 2

   Chop the beef-suet fine and mix with flour, salt, and pepper.

3. 3

   Add cold water to make a crust, roll it out, and line a baking dish.

4. 4

   Place the squirrel meat and blood inside, add water to half fill the pie, season, cover with crust, and bake for about two hours.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 166. The excerpt below is the record exactly as published.

enough cream or good milk to moisten them, let them heat again, see that they sire palatably sea- soned, and then serve them hot. SqUIRREIj-PIE. After a pair of squirrels have been skinned, wipe them all over with a wet cloth to remove the hairs, and cut them in joints, saving the blood, and removing the entrails. The liver, heart, and kidneys may be used. Chop a pound of beef-suet fine, rejecting all the membrane ; mix it with a pound and a half of flour, two level teaspoonfuls of salt, and a level saltspoonful of pepper

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