The Indian Cook Book, 1933

Dress squirrel and wash clean, place on fork or stick in front of open fire, turning often until thoroughly brown.

Squirrel soup is made by first barbecuing squirrels whole, and then cut into pieces and place in vessel of cold water. Season with salt and pepper. Boil slowly and serve as broth.

James H. Hill, ca. 1936-40

If they kill a lot of squirrels, they cooked them by boiling and ate them, but if it was just one, they singed off the hair by laying it near the fire and covered it with hot ashes, and when it was done, one person or even two used to eat it.

Even now the squirrel is still very much eaten.

Beulah Simms, 1970

Begin the cleaning of the squirrel by burning off all the hair over a direct flame. Scrape all the singed hair off. Remove skin, dress, clean, and cut into smaller pieces as you would a fryer.

If the squirrel is old, boil in salt water until it is tender.

Place about one tablespoon of lard in a frying pan and pan fry the squirrel over a low flame with the pan covered with a lid until slightly cooked. Pour in about one cup of water and simmer down until thoroughly cooked. Salt and pepper to taste.

Hokti's eroSome Creek tribal towns traditionally have stewed squirrel dinners before the first Stomp Dance of the season and after the last Stomp Dance of the season.

American Indian Recipes, 1970

Make a fire outside with dry limbs and place the squirrel into the fire, watching it very carefully not to burn. Burn only enough to singe the hair off, scrape and put back in fire long enough to brown and brittle the skin.

Next wash and clean the squirrel, cut into pieces and cook in water. Season with salt and pork drippings and cook long enough to be real done and serve.

John Lowe, 1992

Wash the squirrel well to remove all hair or fuzz. Cut a young squirrel into serving pieces. Rub with lard and salt. Roll in flour and fry in lard until brown.

Add a few drops of water and cover. Steam for thirty minutes over a low fire. Remove squirrel from the pan and make gravy from the drippings.

Brown two tablespoons of flour in four tablespoons of the fat in which the squirrels were fried. Cover with water and let cook until it is about medium thick.

Old squirrels may be boiled until almost tender then fried in grease as young squirrels, except they are not to be rolled in flour.

Serve with biscuits or fry bread.

Seminole Indian Recipes, 1996

Cut two cleaned squirrels into serving pieces. Mix salt and pepper and one cup all-purpose flour, and dredge the squirrel pieces in the mixture.

In a large skillet, heat six tablespoons lard or bacon drippings and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside.

Pour off all fat except about three tablespoons. Add two cups water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover, and reduce heat. Simmer for about one and one half hours or until the meat is very tender.

Serve with corn bread.

Creek Muscogee Recipes, Cooking Tips and Lore, 1999

Cut two squirrels into serving pieces. Place flour and salt and pepper in paper bag, place squirrel in bag and shake until coated.

Fry in skillet in six tablespoons grease until golden brown, pour off excess grease and add two cups water. Bring to a boil, lower heat, cover and simmer for one hour.



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