Put two young squirrels into a pot with two ounces of butter, one or two ounces of ham, some salt and pepper, and just water enough to cover them. Let them stew slowly until tender. Take them up, and pour half a teacup of cream and a beaten yoke of egg into the gravy, and when it has boiled five minutes, pour over the squirrels in the dish. Some persons prefer a wine glass of red wine, and omit the cream and egg.
2 November 2015
I Will Never Be Hungry Again
Maria Massey Barringer, "Fricassee of Squirrels," a recipe from Dixie Cookery, included as part of Edward Mitchell's $5000 a Year on the Farm and How I Made it in Five Years' Time (Philadelphia: John E. Potter, 1882), p. 26: