Absurd Texts in American History (VII, d)

Yet more yumminess from Alice L. McLean's, Cooking in America, 1840-1945.

Today, Fried Squirrel. This one of many squirrel recipes in the book. This particular one comes from Lettice Bryan's 1839 work of culinary delight, Kentucky Housewife.

"Take a couple of fat young squirrels, case and cut them into small pieces, rinse them very clean in cold water...Season them with salt, pepper, and nutmeg, dredge them with flour, and fry them a handsome brown, in lard or butter. Stir into the gravy a spoonful of flour, one of tomato catchup, and a glass of sweet cream, and serve the squirrels with the gravy poured around."