Dinner
Broiled squirrels
Broiled squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including skin, clean and lay in a marinade of salad oil and lemon juice for one hour.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Skin, clean and lay in a marinade of salad oil and lemon juice for one hour.
- When done, remove to a hot water dish, wash with butter creamed with lemon juice and seasoned with pepper and salt.
- Cover and let them stand five minutes before serving.
Historical transcription
Source method
- 1
Skin, clean and lay in a marinade of salad oil and lemon juice for one hour. Drain, but do not wipe. Lay upon a gridiron, wide open, ribs downward. Broil over clear coals, turning as they begin to drip. When done, remove to a hot water dish, wash with butter creamed with lemon juice and seasoned with pepper and salt. Cover and let them stand five minutes before serving.
Nutrition pending
No invented nutrition numbers.
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