Squirrels Stewed
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 43. The excerpt below is the record exactly as published.
SQUIRRELS STEWED. Skin, clean thoroughly, wash in cold water and wipe quickly two nice fat squirrels. Cut them in quarters, put in frying pan a layer of salt pork cut thin, then lay the squirrels in, seasoning with salt and pepper; if The Complete Cook Book. 93 necessary, put in a little butter ; add enough hot water to prevent burning; cover and cook slowly until the squirrels are tender. When nearly done, remove the cover, so the water will boil away. Add enough cream or milk
Cook this with the app: pantry check, scaling, and the assistant.