Squirrel Soup

Ingredients

• 1 large or 2 small squirrels
• 2 qts. of cold water
• 2 tablespoons of salt
• 2 ears of corn
• 2 small Irish potatoes
• 2 cups lima beans
• 3 sprigs parsley
• 3 celery stalks
• Y^ cup sliced okra
• a dessertspoon of butter
• an equal quantity of flour
• a teaspoon of powdered sassafras leaves

Method

1. 1

   Cook the squirrels in cold water with salt for 2 hours.

2. 2

   Add corn, potatoes, lima beans, parsley, and celery.

3. 3

   Strain the soup to remove bones, return to kettle, and simmer.

4. 4

   Thicken with butter and flour mixture.

5. 5

   Serve over fried toast squares.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.

SQUIRREL SOUP.— Allow 1 large or 2 small squirrels, well washed and jointed, to 2 qts. of cold water, and 2 tablespoons of salt. Put to cook directly after breakfast in kettle. Cover closely and set on the back of range to simmer, not boil. After 2 hrs., add the com from 2 ears, 2 small *Irish potatoes, 2 cups lima beans, 3 COOK COUNTY COOK BOOK 207 sprigs parsley, 3 celery stalks, and Y^ cup sliced okra. Keep closely covered, and as water evaporates, add enough to keep the original 2 qts. When squirrels have cooked to shreds, strain through a coarse colander to remove bones. Return to soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with a dessertspoon of butter rolled in an equal quantity of flour. Those who like may add a teaspoon of powdered sassafras leaves

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