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
- Dinner Party Preparations ~1897
- To Test Eggs (Seriously?!? They knew this in 1876?)
- Salted Almonds ~1897
Source: Miss Corson’s Practical American Cookery and Household Management, 1886.
Convivial Supper 
This makes me think ewww and think of how resourceful they were all at once.
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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!
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🙂 You know you would do it but man it would be hard.
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No mention of how to prepare the tails?
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HA! HA! HA!
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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)
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What? No tails?! What a scandal. We never ate squirrel growing up. I had guinea pig in Ecuador, but that’s the closest I’ve ever come to rodent. Thanks for stopping by!
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