Parboiled Squirrel
In: Books|Food|Good Stuff
14 May 2008
Eli over at the aadl uncovered this gem of a recipe from the Ann Arbor Cookbook, 1904: ”The following is all I know about cooking squirrels. First catch your squirrel. Skin him, etc. Parboil in a little water in a kettle, add salt, pepper, and enough butter to fry it brown. Then eat. If the animal is tough parboil a little more till he is tender” -Contributed by: F. A. LYMAN
I’m totally inspired and looking forward to our next IT Dinner, 1904 style. You can view the scanned original of this recipe and other historic Ann Arbor cookbooks at the Ann Arbor District Library’s Cookbook Collection.
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5 Responses to Parboiled Squirrel
Elph
May 15th, 2008 at 12:24 am
Could have used a little more detail… how do we catch them?
Craig
May 15th, 2008 at 10:10 am
Elph, the author has definitely left some assumptions up to the reader. The beauty of catchin’ a squirrel in Ann Arbor is they come to you. There’s good pickins’ over at the Diag. Just have a seat, and in a few moments your overfed and lethargic dinner will arrive. Just bring a bag.
Billie
May 15th, 2008 at 11:47 am
It’s settled? Next IT dinner, Craig will parboil a squirrel, Brian’ll make lobster grilled cheese, and I’ll bring bacon gelato.
eli
May 30th, 2008 at 12:37 am
I love the ‘etc.’ the most. It’s so mysterious. There should be more hand-waving in cookbooks.
Ally
July 31st, 2008 at 3:07 pm
Hmmm, sounds like an interesting recipe. Should we add it to the Bakehouse/ZingNet Menu for next week?