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Squirrel Pie

A 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

Ingredients

Directions

Prepare

  1. Clean the squirrels and cut them into small pieces.

  2. Wipe the pieces with a damp cloth.

  3. Place the squirrels in a stewpan with the salt pork and enough water to nearly cover them.

Make the filling

  1. Cook until half done.

  2. Season well.

  3. Thicken the gravy.

Bake and serve

  1. Pour the mixture into a deep dish.

  2. Cover with pie crust.

  3. Bake for 30 minutes.

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
Provides the main meat, which becomes tender when slowly simmered in liquid.
Salt pork
Adds fat and savory flavor to the meat and the gravy.
Pie crust
Encloses the filling and browns in the oven, giving a crisp top.

The step that matters

Cook until half done. Meat only partly cooked on the stovetop stays tough, while overcooking before baking dries it out. The pie's final baking finishes the meat, so the stovetop stage must be timed carefully.

“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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