SQUIRREL SOUP

Squirrel Soup image

Provided by Stephanie Corbitt

Time 45m

Number Of Ingredients 11

3-4 good sized squirrels
1 gal cold water
1 Tbsp salt
4-6 large irish potatoes
1/2 c corn
1/2 c lima beans
1/2 c any other summer veggie
1/2 stick butter rubbed in flour
1/2 c celery
1 bunch chopped parsley leaves
2 slice toast

Steps:

1. Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
2. Cover the pot, and simmer gently, do not boil.
3. Add Irish potatoes, corn lima beans and other veggies.
4. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones.
5. Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
6. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.