3 small squirrels
¾ cup salad oil
¼ cup lemon juice or vinegar
2 cups bread crumbs
½ cup milk or cream
½ cup diced and sautéed mushrooms
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon onion juice
4 tablespoons olive oil or bacon fat
1 teaspoon Worcestershire sauce
Dress and clean squirrels. Wash in several waters and dry. Cover with salad oil mixed with lemon juice and let stand for 1 hour. Combine bread crumbs, with just enough milk or cream to moisten, mushrooms, salt, pepper and onion juice. Stuff the squirrel with this mixture, skewer and truss. Brush with olive oil or bacon fat and roast uncovered in a slow oven (325 degrees F) 1½ to 1 ¾ hours or until tender. Baste every 15 minutes with fat from bottom of pan. When tender, make a gravy with remaining broth, adding Worcestershire sauce and paprika to taste. Serve gravy in a separate dish. Serves 6.
With rising inflation and higher food and energy prices, eating what’s readily available in your garden is a good idea for the cost-conscious cook! This recipe is from The American Woman’s Cook Book, 1947.