Name: Squirrel Soup
Ingredients: Squirrel

If religious books are not widely circulated among the masses in this country, I do not know what is going to become of us as a nation. If truth is not diffused – error will be. If God and His Word are not known and received – the devil and his works will gain the ascendancy. If the evangelical volume does not reach every hamlet – the pages of a corrupt and licentious literature will. If the power of the Gospel is not felt throughout the length and breadth of the land – anarchy and misrule, degradation and misery, corruption and darkness, will reign without mitigation or end.

Daniel Webster

CATEGORY	CUISINE	TAG	YIELD
		Wild game, Squirrel	1	servings

INGREDIENTS

Squirrel

INSTRUCTIONS

Skin the body, cut off the feet and head, clean the inside and wash the
body well. Let the body soak overnight in water to cover, to which 1/2 tsp.
salt has been added. Boil about 10 minutes, then discard this water. Boil
in fresh water about 2 hours or until done, and cool. Bone, and cut up the
meat into small pieces, saving the broth. Cut up one small onion and 1
large or 2 small potatoes and add to the broth, Return the meat to the
broth also and cook until vegetables are done. Season to taste. This is an
old-time recipe. In today's cooking, one may add whatever vegetable you
wish to the soup.
And Chile-Heads add several hot chile of your choise :-)
Recipe by Mrs. Amelia Williams
Posted to CHILE-HEADS DIGEST by Uncle Steve <[email protected]> on Oct 6,
1999, converted by MM_Buster v2.0l.

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