Squirrel Soup

Ingredients

• one large or two small squirrels
• two quarts of cold water
• two teaspoonfuls of salt
• the corn from two ears
• two small Irish potatoes
• one-half cupful of Lima beans
• three sprigs of parsley
• three celery stalks
• one-half cupful of sliced okra
• a dessertspoonful of butter
• a dessertspoonful of flour
• a teaspoonful of powdered sassafras leaves

Method

1. 1

   Cook the squirrels in cold water with salt.

2. 2

   After two hours, add corn, potatoes, beans, parsley, celery, and okra.

3. 3

   Keep covered and add water as needed.

4. 4

   Strain the soup, return to kettle, and thicken with butter and flour.

5. 5

   Serve over fried toast squares.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.

Squirrel Soup. — Allow one larKc or two small squirrels, well washed and jointed, to two quarts of cold water and two teaspoonfuls (level) of salt. Put to cook directly after breakfast in a stone pipkin or enam- eled kettle. Cover closely and set on the back of the range to simmer — not' boil. After two hours add the com from two ears, two small Irish potatoes, one-half cupful of Lima beans, three sprigs of parsley, three celery stalks and one-half cupful of sliced okra. Keep closely covered, and as the water evaporates add enough to keep the original two quarts. When the squirrels have cooked to rags strain through a coarse colander to remove the troublesome little bones. Return to the soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with » dessertspoonful of butter rolled in a dessertspoonful of flour. Those who like may add a teaspoonful of powdered sassafras leaves. Have two slices of toast cut into inch squares, fried in butter and placed in the bottom of a hot tureen. Pour over them the soup, boiling hot, and serve immediately. Purie of Tomatoes. — Cook the contents of a can of tomatoes for 15 minutes, then rub through a colander. Return to the fire and season with salt and pepper to taste, and a little sugar. Rub three tablespoonfuls of butter into one tablespoonful of cornstarch, and stir this smooth paste into the strained tomatoes. Cook, stirring steadily, until smooth and thick. Have ready heated in a saucepan a quart of rich milk into which has been stirred a pinch of baking soda. To this add, gradually, the thickened tomato liquor, beating the milk constantly as you do so. Serve immediately, putting a great spoonful of unsweetened whipped cream on the surface of each plate of soup. Vegetable Cream Soups. — Scald three cupfuls of milk. Rub together one tablespoonful of butter and two tablespoonfuls of flour, cook until it bubbles ; add (he hot milk gradually to this, and cook for five minutes, Stirring until thick and smooth. Blend some of this cream with a cup- ful of cooked vegetable, mashed to a smooth pulp, mix all together, and simmer for five minutes, seasoning appropriately. Potato soup should have a little celery and onion cooked in the milk, and when ready to serve some finely-chopped parsley should be scattered on top. Celery, asparagus, green peas or beans, carrots, spinach, cucumbers and lettuce are all good in such soup; all must first be cooked and reduced to a smootli pulp. Bread cut into dice and browned in butter is often added when the soup is ready to serve. 3,„i,i=db,GoogIc CHAPTER n. FISH. All small fish are best fried, and many large lish are excellent cooked in the same way. The fish should be well cleaned; if small left whole, if large cut into neat pieces. Beat an egg with a tablespoonful of cold water; dip the fish in this, then roll in bread crumbs or co^^meal. Cook in plenty of fat, which must be boiling hot when put in. Baking and bciling are both excellent methods of cooking fish, but very soft fish should never be boiled. The recipes given below refer mainly to canned and salt fish, because these are more helpful in an emergency. Qam Chowder.— Tate the liquor from fifty clams, put it on the stove to heat. Cut into dice Yt pound salt pork, brown it in the frying pan, and add to the clam liquor. Feel and cut into dice three quarts of ripe tomatoes and half the quantity of potatoes. Cut up 50 clams, and let all the ingredients boil slowly for two or three hours. Half hour before serving add half a dozen large crackers rolled tine. Clam Gumbo. — In one large tablespoonful of lard fry one finely- chopped onion, add one cupful of chopped cooked ham, one tablespoonful of chopped, green pepper, four tomatoes, skinned and cut in pieces, one pint of okra, stemmed and sliced, one scant teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.