gluten-freenut-free
Squirrel Stew for Twenty Gallons
From How we cook in Tennessee .., 1906
Serves 20
Presented as published in 1906. 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
- Twenty squirrels
- five pounds pork
- half bushel tomatoes
- half bushel potatoes
- three quarts okra
- six large onions
- eight red peppers
- three packages corn starch
- ten dozen ears corn
- three pounds butter
- salt and pepper to taste
Method
Boil four or five hours, stirring often.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 5. The excerpt below is the record exactly as published.
Squirrel Stew for Twenty Gallons. — Twenty squirrels, five pounds pork, half bushel tomatoes, half bushel potatoes, three quarts okra, six large onions, eight red peppers, three pack- ages corn starch, ten dozen ears corn, three pounds butter, salt and pepper to taste
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