Perth Amboy evening news., 1923-10-26
Tasty Ways
| To Cook Squirrel
By Sister Mary

- TX lloA vi JOoA IdlAAAly d IIllSnly
hunter who sallies forth with a gun
and tramps through brush and mire
and finally brings home game in the
form of a. squirrel? And he tells
you how good it's going to taste
when you have cooked it. And you
wonder how on earth you do cook
the things!
Perhaps you have recipes handed
down from mother to daughter. Our
great-grandfathers relished the fresh
meat and appreciated it as we don't
in this day and age. Today it means
something different" for our sa-
tiated appetites, or we enjoy it be-
cause John" brought it home by
his own efforts.
AS squirrel provides a rather light
meat course let the accompanying
vegetables be quite substantial. The
salad should be a simple green af-
fair with a French dressing and the
dessert of fruit in some form.
Brunswick stew" Is an old, old
dish from Virginia. This is a bona
1de Virginia recipe from a famous
southern cook:
Brunswick Stew
Three squirrels, 3 slices fat salt
pork, 2 medium sized onions, 3 large
potatoes, 2 cups corn. 1 cup lima
beans, 4 cups tomatoes, 2 teaspoons
sugar, l tablespoon salt, 4 quarts
boiling water, 4 tablespoons butter,
2 tablespoons flour.
The original recipe uses green
corn cut from the cob. The amount
Of butter can be decreased to two
tablespoons and the stew be quite
rich enough.
Clean, wash and disjoint squirrels.
Let stand in cold salt water to cover
for an hour. Drain. Chop salt pork
very fine. Put a layer in a broad
hat iron pot, add minced onions, y
tatoes cut in very thin slices. Add
a layer of corn, beans and all the
squirrels. Cover squirrels with pork,
onions, potatoes, corn and beans.
Season each layer with black pepper
and just a dash of cayenne. Pour
over boiling water, cover tightly and
stew gently three hours. Add torla-
toes, salt and sugar and stew an hour
longer. Work flour and butter to-
gether and stir into stew. Boil three
minutes and serve.
Squlffc1 lie
Two or three squirrels, 1 large on.
ion, l lemon, 3 slices fat salt pork.
2 tablespoons flour, 3 cups water.
biscuit dough.
Skin and dress squirrels. Wash
and disjoint. Put into cold salt
water to cover for an hour. Drain.
Put into a kettle, pour over boiling
water to cover, add whole onion and
simmer at the boiling point for half
an hour. Drain. Sprinkle with
lemon juice. Roll in flour. Try out
rat from salt -. Skim out crisp
pork and fry squirrels to a golden
brown in the fat. Arrange squirrels
in a deep baking dish. Stir flour into
fat in spider. Add water slowly, stir
ring constantly. Let boil two min
utes and pour over squirrels. Cover
with biscuit dough and bake in a hot
oven for 45 minutes.
Squirrel Stew
Three squirrels, 9 green
1 onion, 2 cups diced carrots, u cup
rice, u cup diced celery, 3 cups
canned tomatoes, bacon, fat, salt and
pepper, flour.
Clean and disjoint squirrels. Let
stand in salt water to cover for half
an hour. Drain. Season flour with
salt and pepper and roll pieces of
squirrel in it. Melt bacon fat and
fry meat to a golden brown. Re-
move from frying pan to kettle. Re-
move seeds and pith from peppers
and cut in shreds. Pee and slice on
ion. Cook peppers and onion in ba-
con fat in which squirrel was cooked
untl onions are a pale straw color.
Add to squirrels. Pour over six cups
of boiling water, cover tightly and
simmer two hours. Add carrots, rice,
celery and tomatoes and simmer an
hour longer. Add water as neces-
sary.
Squirrels are delicious broiled and
if you are tout in the open" cooking
over a wood fire there is no better
way to cook them. The lemon juice
may be out of the question for put
doors cookery.
Broiled Squirrel
Skin, clean and split down the
back. Let stand half an hour in
salt water to cover. Drain and
sprinkle with lemon juice. Cover
with very thin slice of bacon and
broil owe or under a hot fire. If
broiling over a fire turn frequently
when meat begins to drip.
copyright, 1928, NEA Service, Inc.)