Stewed Squirrels

Ingredients

• two pairs of fat squirrels
• seasoning of salt
• and pepper
• enough water to prevent burning
• a quarter of a pound of good beef or veal dripping

Method

1. 1

   Skin and quarter the squirrels, layer with salt pork in a saucepan, season, and add water.

2. 2

   Cook gently until tender, then add cream or milk to moisten and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 166. The excerpt below is the record exactly as published.

seasoning of salt and pepper, and cook them slowly for two hours, or until they are tender. Serve the birds with their sauce and plain boiled potatoes. BOILED PARTRIDGE WITH CREAM SAUCE. Pluck, singe, and draw the birds without breaking the entrails. Wipe them with a wet towel, and put them over the fire in sufficient boiling water to cover them, with a level tablespoonful of salt ; boil them steadily and gently for fif- teen minutes. Meantime, put half a pint of thick cream in a saucepan set in a pan of boiling water, add to it a table- spoonful of butter, and a quarter of a saltspoonful of white pepper, and stir one way until the butter is melted. Then leave the sauce where it will keep hot. When the partridges are done, put them on a hot dish, dry them with a soft cloth, pour the cream sauce over them,. and serve them hot. STEWED SQUIRRELS. Skin two pairs of fat squirrels, wash them quickly in cola water, or carefully wipe them with a wet cloth to remove the 298 PRACTICAL AMERICAN COOKERY. hairs, and cut them in quarters, rejecting the intestines. Put a layer of slices of fat salt pork in a„ saucepan, then place the squirrels in the saucepan, with a palatable season- ing of salt and pepper, and either a little more salt pork, or a quarter of a pound of good beef or veal dripping, or butter ; add enough water to prevent burning

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