Squirrel Soup

Ingredients

• three or four good sized squirrels
• a small tablespoonful of salt
• a gallon of cold water
• vegetables just the same as you do in case of other meat soups
• two slices of bread
• fry them in butter

Method

1. 1

   Wash and quarter squirrels, place in a pot with salt and cold water, cover, and simmer gently.

2. 2

   Add vegetables like corn, potatoes, tomatoes, and Lima beans.

3. 3

   Strain soup when meat is tender, return to pot, thicken with butter rubbed in flour, and add chopped celery and parsley.

4. 4

   Toast bread, cut into dice, fry in butter, and serve soup over it.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 17. The excerpt below is the record exactly as published.

SQUIRREL SOUP. Wash and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot close, and set it on the back part of the stove to simmer gently, not boil. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels’ troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter

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