Title: Stewed Squirrels
Categories: Ethnic Meat Soup
Yield: 2 Servings
| 2 | | Squirrels |
| 2 | qt | Boiling water |
| 1/2 | lb | Fresh corn |
| 1/4 | lb | Fresh lima beans |
| 3 | | Or 4 tomatoes, chopped |
| 1 1/2 | ts | Sugar |
| 2 | | Or 3 potatoes, in chunks |
| 1/2 | | Onion, sliced |
| 1 | | Salt and pepper to taste |
| 3 | tb | Butter |
Cut the squirrels into pieces. Put into the boiling water along with the
rest of the ingredients, except the butter. cover and simmer for about 2
hours; add the butter and simmer another 15 minutes. Bring to a full boil,
remove from the stove and serve. By the way, grey squirrel is even better
than red squirrel and they are both better tasting when hunted in the fall.
Young squirrels may be fried. Many of the recipes in this collection did
not contain amounts or oven temperatures. I have typed them in as they
appear in the book, typos and all.