Roast Squirrels

From a

1943

cook book

"""""""""""""""""

.

3 small Squirrels

3/4 c. Salad Oil

1/4 c. Lemon Juice, ~ (or Vinegar)

2 c. Bread Crumbs

1/2 c. Milk, ~ (or Cream)

1/2 c. Mushrooms, -{diced, & saut'eed

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 tsp. Onion Juice

4 Tbsp. Olive Oil,~ (or Bacon Fat)

1 tsp. Worcestershire Sauce

some Paprika

.

Dress and clean Squirrels.

Wash in several waters and dry.

Cover with Salad Oil mixed with Lemon Juice;

let stand for 1 hour.

.

Combine Bread Crumbs, with just enough Milk,

or Cream to moisten, Mushrooms, Salt,

Pepper and Onion Juice.

.

Stuff the Squirrels with this mixture, skewer and truss.

Brush with Olive Oil, or Bacon Fat.

.

Roast uncovered in a slow oven (325 F.)

1 1/2 to 1 3/4 hours,

or until tender.

.

Baste every 15 minutes with Fat from bottom of pan.

.

When tender, make a Gravy with remaining Broth,

adding Worcestershire Sauce and Paprika to taste

;

Serve Gravy in a separate dish.

.

Serves 6

==========