Percy O. “Ole’ Crow” Turner
New Orleans, LA
Ordinarily, cook 1 squirrel for each person to be served. This is a good dish when camping out as well as at home.
Cut each squirrel into about 8 pieces. Put in a heavy cast iron pot with cover. Cover with water, adding:
- salt and pepper to taste
- chopped onions
- cooking oil, if squirrels are in poor condition, not fat.
Heat very slowly (herein lies the secret to having tough fowl or meat become tender – whether wild or domestic). Boil slowly till squirrel will almost slip from bone – usually 1 1/2 to 2 1/2 hours.
- Rice, washed or white potatoes
- more salt
Cook another 1/2 hour, maintaining proper amount of water, as not to burn or be too soggy.