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Updated: June 18, 2025
Put hind and fore quarters into the kettle and parboil until tender. This will take about twenty minutes for young ones and twice as long for the old. When a sharpened sliver will pass easily through the flesh, take the hindquarters from the kettle, drain and place them in the frying pan with pork fat hissing hot. Fry to a light, rich brown. It is the only proper way to cook squirrels.
He illustrated the method of mixing a batch of baking-powder bread, and how to parboil salt pork before cooking, explained to him the otherwise mysterious expansion of rice and beans and dried apples in boiling water, all of which Breyette was shrewd enough to realize that Thompson knew nothing about. He had a ready ear for instructions but a poor understanding of these matters.
Reserve the giblets for gravy. Take a smoked tongue that has been all night in soak, parboil it, peel it, and cut it into thick slices, omitting the root, which you must divide into small pieces, and put into a sauce-pan with the giblets and sufficient water to stew them slowly. Make a nice paste, allowing a pound and a half of butter to three pounds of flour.
Be sure you have very fine Paste. My Lady of Portland told me since, that she finds Neats-tongues to be the best flesh for Pies. Parboil them first. For the proportion of the Ingredients she likes best to take equal parts of flesh, of suet, of currants and of Raisins of the Sun. The other things in proportion as is said above.
Take the fairest Apricocks you can get, and parboil them very tender, then take off the Pulp and their weight of Sugar, and boil the Sugar and Apricocks together very fast, stir them ever lest they burn to, and when you can see the bottom of the Skillet it is enough; then put then into Cards sowed round, and dust them with fine Sugar, and when they are cold stone them, then turn them, and fill them up with some more of the same stuff; but you must let them stand for three or four dayes before you turn them off the first place; and when you find they begin to candy, take them out of the Cards, dust them with Sugar again; so do ever when you turn them.
Let them brown slightly. Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain. Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned.
UDDER SWEET PIE. Either parboil or roast a tongue and udder, slice them into tolerably thin slices, and season them with pepper and salt. Stone half a pound of sun raisins, raise a crust, or put a puff crust round the edge of a dish, place a layer of tongue and udder at the bottom, and then some raisins, and so on till the dish is full.
If properly mixed, it will come out of the oven light, puffy, and delectable. Take large potatoes, parboil without peeling, cut a small piece of one end of the potato and scoop out the inside. Mince two ounces cooked mutton, season with pepper and salt, mix with the potato pulp and a little gravy.
Take him to camp, parboil him for thirty minutes and roast or broil him to a rich brown over a bed of glowing coals. He will need no pork to make him juicy, and you will find him very like spring lamb, only better.
The Crow must likewise be cut in Slips about the breadth of two Fingers, and so must the Sweet-Breads; then parboil the Pieces of Liver, and make a thick Batter of Flour, Water and Eggs, mixing a little Salt with it, and prepare some red Sage shred very fine; some grated Bread, and some Pepper beaten: mix these together, and when you have some Butter, or Lard, very hot in your Frying-Pan, dip the Crow and Sweet-Bread in the Batter, and immediately dip your Pieces in the Mixture of Bread, Sage, &c. and throw them into the Pan.
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