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French Squirrel Fricassee

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut the squirrels into pieces at the joints;
  2. sprinkle well with salt;
  3. let lay one hour;
  4. then sprinkle with pepper and lemon-juice.
  5. Put 2 large tablespoonfuls of dripping in a pan;
  6. when hot, lay in a squirrel with 1 sliced onion;
  7. cover and let brown.
  8. Then add 1 cup of tomato-sauce, some celery seed and chopped parsley and 1 cup of hot water.
  9. Let simmer until tender.
  10. Add 1/2 glass of sherry wine.
  11. Let get very hot and serve with French peas.