"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Squirrel Recipe

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This recipe for Roasted Squirrel, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

St. Jude's member
Added: Monday, November 21, 2005


salad oil
lemon juice, or tarragon vinegar
1 cup bread crumbs
1 cup button mushrooms, diced
salt and peper
onion, juice
brown stock (beef)
worcestershire sauce

Clean squirrels thoroughly by washing in several waters. Cover with salad oil mixed with lemon juice or tarragon vinegar. Let stand for 1 hour. Soak a cup of breadcrumbs in just enough cream to moisten them. Add a cup of mushrooms, pepper, salt and onion-juice. Stuff each squirrel with this mixture, sew and truss as you would fowl. Rub with oil, and place in a dripping dish, and partly cover with brown stock (diluted with a cup of boiling water). When the squirrels are well roasted, make a gravy out of the liquor in the pan, by adding a teaspoon of worcestershire sauce, paprika, salt and lemon -juice to taste.




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