Squirrel Stew

Name: Squirrel Stew
Ingredients: Boil three squirrels; a slice or two of fat bacon; six ears of corn; a good lump of butter; salt, red and black pepper to taste; some small bits of pastry

From Popular cook book, 1899

Chicken can be cooked in the same way.

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 6. The excerpt below is the record exactly as published.

SQUIRREL STEW. Boil three squirrels and a slice or two of fat bacon until about half done, then add six ears of corn (cut from the cob), a good lump of butter, a little salt, red and black pepper to taste, some small bits of pastry

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