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Soup

Broiled Squirrels

Broiled squirrels are cleaned, broiled, then served with melted butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Squirrels

Ingredients

Directions

Prepare

  1. Clean and soak the squirrels to draw out the blood.

  2. Wipe them dry and broil over a hot fire, turning often.

Finish and serve

  1. Once done, place them in a hot dish and cover with melted butter seasoned with pepper and salt.

  2. Use at least 1 tablespoon of butter for each squirrel.

  3. Let the squirrels rest for 5 minutes between two hot dishes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squirrels
Provide the meat that is cooked by broiling over direct heat.
Melted butter
Adds moisture and richness, coating the meat after cooking.

The step that matters

Wipe them dry and broil over a hot fire, turning often. Surface moisture steams rather than browns, so drying the meat first helps it take on color. Frequent turning over high heat cooks it evenly and keeps it from scorching on one side.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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