Stewed Squirrels Recipe ~1886


Squirrel Recipe.

In honor of National Squirrel Appreciation Day, a token recipe for our furry friends! What I love about this recipe is that it is written in the plural, so we know that the cook would be preparing multiples of squirrels for the meal.

Coming from the squirrel-obsessed towns of Champaign-Urbana, Illinois, this is too entertaining. In the winter, our family practice is to place leftovers in their cooking dish on top of the woodpile right outside the living room window for hours of wildlife viewing entertainment. The squirrels will swarm the dish, chitter, and munch. If it is a pot with leftovers baked on the bottom, the squirrel will climb in and feast comfortably.

Oh how easy it would be to go out, pop a lid on top, and have stewed squirrel for dinner~

More Fun Discoveries

Source: Miss Corson’s Practical American Cookery and Household Management, 1886.


11 thoughts on “Stewed Squirrels Recipe ~1886

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    1. No kidding, right? Same thing with cooking pigeons. If you’re out in the middle of nowhere, it makes sense that you’d use anything/everything to survive through a winter! No pizza place nearby to deliver!


  1. HI!
    When I was very young my father shot and brought home two skinned squirrels. (I thought they were long skinny rats) I could not recall if we ate them or not, but I find it interesting in a worse case scenario it is instant meat.

    Oh and FYI… you cut off the tails. You don’t prepare them.

    (sounding like Tony Stark) To world peace! :o)

    Liked by 1 person

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