louisiana squirrel pie
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
Instructions:
Ingredients:
squirrels
salted water
nice pastry to cover baking dish, and make a crust over the top
a slice of bacon
two hard boiled eggs
cream
black pepper
Instructions:
Parboil the squirrels in salt and water, line a baking dish with nice pastry, put the squirrels in pieces through the pan, with a slice of bacon and two hard boiled eggs; fill the pan with cream, and season with black pepper, cover it with a crust, and bake it.
fried squirrels
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
Instructions:
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
squirrels
salt & pepper
meal or flour
cream or milk
sprigs of parsley
Instructions:
After they have been cleaned, hang them up a day or night, cut them in quarters, sprinkle salt and pepper over them with a little meal, or flour, and fry them in hot lard. Take them out, and make a little thickening with flour and cream or milk, and stir it a few moments in the drippings they were fried in, with sprigs of parsley scalded in it. Pour the gravy over them and then the parsley.
squirrel barbecue
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
Instructions:
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
for each squirrel:
butter
1 gill of vinegar
1 tsp. mustard
salt & pepper
1/4 tsp. sugar
Instructions:
Parboil the squirrel and lay it in a spider with a piece of butter and turn it over often. Have some vinegar and mustard well rubbed together with a little salt and pepper and a pinch of sugar. When the squirrel begins to look cooked pour this over it and turn it frequently until as brown as you wish. One gill of vinegar, teaspoonful of mustard, and fourth of a teaspoon of sugar, pinch of salt and pepper, to one squirrel.
broiled squirrel
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
Instructions:
(from Mrs. Elliott's Housewife: Containing Practical Receipts in Cookery, by Sarah A. Elliott, 1870)
Ingredients:
squirrels
greased broiling iron
drawn butter
pepper & salt
Instructions:
Parboil the squirrel whole for a few minutes grease the broiling iron put it on and turn it often over a hot fire. Season drawn butter with pepper and salt and moisten the squirrels with it. No gravy.