Dinner
Virginia stew of squirrels
Marion Harland’s original method for Virginia stew of squirrels, retained as a source transcription for modern discovery.
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.
- Clean, wash and joint three squirrels.
- Lay in salt and water for half an hour.
- Put then into a broad pot in this order: First, a layer of chopped fat salt pork, then one of minced onions;
- Proceed in this order, seasoning each layer with black, and more lightly, with cayenne pepper, until all the materials are used up.
- Cover with four quarts of boiling water, and put a tight lid on the pot.
- Stew gently for three hours before adding a quart of tomatoes, peeled and cut into bits, two teaspoonfuls of white sugar and a tablespoonful of salt.
- stir in four tablespoonfuls of butter, cut up in two of flour, boil three minutes and turn into a tureen.
Historical transcription
Source method
- 1
Clean, wash and joint three squirrels. Lay in salt and water for half an hour. Put then into a broad pot in this order: First, a layer of chopped fat salt pork, then one of minced onions; next, of parboiled potatoes, sliced thin; then follow successive layers of green corn cut from the cob, Lima beans and the squirrels. Proceed in this order, seasoning each layer with black, and more lightly, with cayenne pepper, until all the materials are used up. Cover with four quarts of boiling water, and put a tight lid on the pot. Stew gently for three hours before adding a quart of tomatoes, peeled and cut into bits, two teaspoonfuls of white sugar and a tablespoonful of salt. Cook an hour more; stir in four tablespoonfuls of butter, cut up in two of flour, boil three minutes and turn into a tureen.
- 2
This is the genuine recipe, over a century old, for making the far-famed “Brunswick stew” eaten in perfection at Old Virginia races, “barbecues” and political dinners.
- 3
Chickens, lamb and veal may be used in place of squirrels, also “old hares.”
Nutrition pending
No invented nutrition numbers.
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