Squirrel Pot Pie

Ingredients

• squirrels skinned and cleaned
• 1 quart of boiling water
• 1 large onion minced
• 1/2 of a lemon thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• a small glass of sherry wine
• 1 tablespoon butter
• Make a delicate biscuit dough
• 1 tablespoon of browned flour

Method

1. 1

   Flour and fry squirrels in dripping until brown.

2. 2

   Fry onion in butter until brown, then add to boiling water with squirrels, lemon, salt, and pepper.

3. 3

   Cover and stew for 1 hour.

4. 4

   Cut biscuit dough into rounds and lay on top of squirrels; boil for 15 minutes.

5. 5

   Serve squirrels piled in the center of a platter with dumplings around, thickened gravy poured over.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.

Squirrel Pot Pie. Pour squirrels skinned and cleaned and cut in pieces, flour them and fry brown in dripping. Take 1 quart of boiling water, 1 large onion minced, ^ of a lemon thinly sliced, 1 teaspoon salt, % tea- spoon pepper, a small glass of sherry wine. Pry the onion brown in 1 tablespoon butter ; then add to the boiling water. Cover closely and stew 1 hour. Make a delicate biscuit dough and cut in rounds, laying them on top of the squirrels ; boil 15 minutes. Pile squirrel in center of platter and place dumplings around, thicken gravy with 1 tablespoon of browned flour

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