squirrel pie
(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:
squirrels
salt
a rich top and bottom puff paste
6 hardboiled eggs
butter
pepper
celery
flour
1/2 teacup of cream, or milk
optional improvement: slices of lean ham
Instructions:
Cut them up, and parboil in water, with a little salt in it, for half an hour. Then proceed as in chicken pie.
"... Make rather a rich paste and cover the bottom and sides of a deep dish with it. Then put in alternate layers of squirrel, six hardboiled eggs, cut in slices, butter, pepper, celery, and a little flour from your dredging box. Fill the dish two thirds full of cold water, and add half a teacup of cream, or milk. Put on a top paste, and close the pie around the edge, and make an opening in the middle with a knife. It will require about an hour to bake. A few slices of lean ham is an addition liked by many persons...." - adapted from Dixie Cookery receipt for chicken pie.
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