Squirrel Stew

Ingredients

• Three fine gray squirrels
• one-half pound of fat salt pork
• one onion, sliced
• twelve ears of corn cut from the cob
• six large tomatoes, pared and sliced
• three tablespoonfuls of butter rolled in flour
• parsley
• enough water to cover the squirrels

Method

1. 1

   Put on squirrels, pork—cut up small—onion, and parsley in the water, and bring to a boil.

2. 2

   When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender.

3. 3

   Then add the tomatoes, cut up thin.

4. 4

   Twenty minutes later, stir in the butter and flour.

5. 5

   Simmer ten minutes, and pour into a large, deep dish.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 5. The excerpt below is the record exactly as published.

Three fine gray squirrels, skinned and cleaned — joint as you would chickens for a fricassee ; one-half pound of fat salt pork ; one onion, sliced ; twelve ears of corn cut from the cob ; six large tomatoes, pared and sliced; three tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels

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