fricassee of squirrels
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867)
Ingredients:
Instructions:
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867)
Ingredients:
2 young squirrels
2 oz. butter
1 - 2 oz. ham
salt
pepper
...for the gravy, choose...
1/2 teacup of cream and...
1 beaten egg yolk
- or -
1 wineglass of red wine
Instructions:
Put two young squirrels into a pot with two ounces of butter, one or two ounces of ham, some salt and pepper, and water just enough to cover them. Let them stew slowly until tender. Take them up, and pour half a teacup of cream and a beaten yolk of egg into the gravy, and when it has boiled five minutes, pour over the squirrels in the dish. Some persons prefer a wineglass of red wine, and omit the cream and egg.
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