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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Squirrel Mulligan Recipe

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This recipe for Squirrel Mulligan is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lg. Squirrels- cut up
1 lb. Butter
3 tsp. Salt
6 med. Potatoes- cut up
6 med. Onions- chopped
1 C. Celery- chopped
1 qt. Peeled Tomatoes
17 oz. can Cream Style Corn
1 tsp. Red Pepper
3 tbsp. Sugar
1 C. Bread Crumbs
Water
Directions:
Directions:
Cook the squirrel in just enough water to cover meat. Add butter and salt and cook until tender; let cool.

Remove meat from bones and return to stock. Add potatoes, onions, and celery. Cook slowly until vegetables are tender.

Add tomatoes, corn, red pepper, and sugar; bring to a boil. Simmer on low heat until mushy. Thicken with bread crumbs.

Serve with green salad and garlic bread. Serves 8.

 

 

 

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