Squirrel Pie
Ingredients
Directions
Prepare
Wipe the squirrels with a damp cloth.
Cook the filling
Place the squirrels and salt pork in a stewpan and add enough water to nearly cover them.
Cook until the squirrels are half done.
Season well and thicken the gravy.
Bake
Pour the mixture into a deep dish, cover with pie crust, and bake for 30 minutes.
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 filling.
- Salt pork
- Adds fat and savory flavor to the filling as it cooks.
- Pie crust
- Encloses the filling and forms a browned, crisp top when baked.
The step that matters
Cook until the squirrels are half done. Meat that is only partly cooked before baking may not become fully tender in the oven, while overcooking leaves it dry. Cooking it partway lets the meat finish gently in the pie while the gravy thickens and the crust bakes.
“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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