Squirrel Soup

Ingredients

• Put the squirrels (not less than three)
• a gallon of cold water
• a scant tablespoonful of salt
• whatever vegetables you have
• a piece of butter
• Season to taste

Method

1. 1

   Put the squirrels in a gallon of cold water with a scant tablespoonful of salt.

2. 2

   Cover the pot, bring to a bubbling point, and simmer gently until the meat begins to be tender.

3. 3

   Add vegetables.

4. 4

   When the meat has boiled to a rag, remove the bones.

5. 5

   Thicken the soup with butter rubbed to a smooth paste in flour.

6. 6

   Season to taste.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 64. The excerpt below is the record exactly as published.

Squirrel Soup. — Put the squirrels (not less than three) in a gallon of cold water, with a scant tablespoonful of salt. Cover the pot closely, bring to the bubbling point, and then simmer gently un- til the meat begins to be tender. Then add what- ever vegetables you have. When the meat has boiled to a rag, remove the bones. Thicken the soup with a piece of butter rubbed to a smooth paste in flour. Season to taste

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