Variety Meats: Squirrel by Recipe Cottage

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	Squirrel

		Most of the turn of the century and earlier cookbooks have squirrel recipes, and all of them suggest that cooking squirrel is quite similar to preparing and cooking rabbit. Grey squirrels and fox squirrels seem to be favored, and chefs are advised to not skin the animal until just prior to cooking. Particular recipes... Barbecued Squirrel Put some slices of fat bacon in an oven. Lay the squirrels on top of them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. (sorry, no time or temperature specified) Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter and put some tomato or walnut catsup. Let it cool, then pour it over the squirrel. Squirrel Pot Pie Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a little good dripping and place in a stew pan. Add one quart boiling water, 1/4 of a lemon sliced very thin, a teaspoon of salt, a small glass of sherry and one minced onion fried brown in a tablespoon of butter. Cover all closely and stew for an hour. Make a delicate biscuit crust, cut in rounds and lay them on top of the squirrel, let them boil closely for fifteen minutes; pile the squirrel in the center of a hot platter, arrange dumplings along it. Thicken the gravy with one tablespoon of Gold Medal flour browning one tablespoon of butter and pour gravy over meat.