The large gray squirrel of the Southern and Middle States is reckoned by many epicures as superior to rabbits or hares in richness and delicacy of flavor. The small red roisterer who chatters in groves and coppice, and devours the eggs and young of songbirds, is secured from trapper and gunner by his worthlessness as an article of food. There is so little of him and that little is so juiceless that powder and shot would be wasted upon him.
His gray cousin-german is so toothsome when properly cooked, one wonders that there are not preserves of them near all our large towns. They are easily raised, hardy and, with little care, multiply rapidly.
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.
Clean, lay in salt and water half an hour, then joint, cutting the back into two pieces. Put into a saucepan, sprinkle with minced onion, and cover with cold water. Cover closely and stew one hour before adding four tablespoonfuls of fat salt pork minced fine. Cook for another hour, or until tender. Take up the squirrels and keep hot. Stir into the gravy a great spoonful of butter rolled in flour. Have ready in another vessel half a cupful of cream, heated with a pinch of soda, into which has been beaten a raw egg. Pour the gravy over the squirrels, simmer one minute, add the cream and take at once from the fire.
Clean, wash and lay for one hour in salad oil and lemon juice. Have ready a large cupful of bread-crumbs soaked in enough cream to moisten them, add a cupful of minced mushrooms and pepper, salt and onion juice to your taste. Fill the animals with this stuffing, sew up and truss, rub all over with butter, lay in a baking-dish and nearly cover with weak stock. When done, make a piquante sauce from the gravy in the pan by adding the juice of half a lemon, a teaspoonful of Worcestershire sauce, paprika and salt to taste. Boil up and pour into a boat.
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.
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.
Broil, as already directed, lay upon a hot dish, ribs downward, and cover with a sauce made by heating together four table-spoonfuls of vinegar with two of butter; a teaspoonful, each, of sugar and made mustard, a half teaspoonful, each, of salt and pepper. Boil one minute; pour over the squirrels, and let them stand, covered, ten minutes before serving.