Squirrel Soup Recipe
Wash and quarter three or four good sized squirrels; put them on,
with a small tablespoonful of salt, directly after breakfast, in
a gallon of cold water. Cover the pot close, and set it on the back
part of the stove to simmer mildly, not boil. Add vegetables
just the same as you do in case of other meat soups in the summer
season, but especially good will you find corn, Irish potatoes,
tomatoes and Lima beans.
Strain the squirrel soup through a coarse colander when the meat has boiled
to shreds, so as to get rid of the squirrels' troublesome little
bones. Then return to the pot, and after boiling a while longer,
thicken with a piece of butter rubbed in flour. Celery and parsley
leaves chopped up are also considered an improvement by many. Toast
two slices of bread, cut them into dice one-½ inch square, fry
them in butter, put them into the bottom of your tureen, and then
pour the soup boiling hot upon them. Very good.