Breakfast
Breakfast stew of squirrels
Breakfast stew of squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay in vinegar and water for an hour.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- lay in vinegar and water for an hour;
- Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock.
- Season with pepper, celery salt and kitchen bouquet;
- thicken with browned flour rubbed to a paste with butter, boil up and serve.
Historical transcription
Source method
- 1
Clean and joint a pair of large gray squirrels; lay in vinegar and water for an hour; wipe dry and brown them slightly in pork fat in which a sliced onion has been fried. Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock. Cover closely and simmer until tender. Season with pepper, celery salt and kitchen bouquet; thicken with browned flour rubbed to a paste with butter, boil up and serve. Stew the squirrels tender overnight, seasoning and thickening the gravy when you warm them up in the morning.
Nutrition pending
No invented nutrition numbers.
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