Monday, January 25, 2010
How to peel a squirrel
From Irma Rombauer's original "Joy of Cooking" cookbook. "Gray squirrels are the preferred ones; red squirrels are small and quite gamey in flavor. There are, proverbially, many ways to skin a squirrel, but some hunters claim the following one is the quickest and cleanest. It needs a sharp knife...Season the gravy with walnut catsup and serve with polenta."