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Squirrel Pie

A savory pie made with squirrel meat, salt pork, water, seasoning, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Squirrel Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut the squirrels into small pieces and place them in a stewpan.

  2. Add the salt pork and enough water to cover the meat.

  3. Cook until the squirrels are about half done.

Season and assemble

  1. Season the mixture and thicken the gravy.

  2. Transfer the mixture to a deep dish and cover with pie crust.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until fully cooked.

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

What each ingredient does

Squirrels
Provide the meat that forms the body of the pie.
Salt pork
Adds fat and savory flavor to the cooking liquid and meat.
Pie crust
Encloses the filling and browns in the oven as a top layer.

The step that matters

Cook until the squirrels are about half done. Stopping at the right point matters because the meat will finish cooking in the oven. Cooking it fully before baking can leave it dry and overdone, while stopping too early leaves it tough or underdone.

“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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