Parboiled Squirrel
Wednesday, May 14th, 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.





