rthstewart (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rthstewart) wrote2009-10-30 03:33 pm
rthstewart) wrote2009-10-30 03:33 pm
Entry tags:
Squirrel, Joy of Cooking 1962
As related in Chapter 7, The Queen Susan In Tashbaan, What's Cooking
If this picture appears in the section on preparation of game meat, this is how you know you've got the REAL Joy of Cooking , from page 468 of the 1962 edition (the cookbook itself goes back to at least a 1932 edition)
Gray squirrels are preferred, as the red are a bit scrawny and gamey.
This is the Cookbook I grew up with and when my mom's old copy finally fell apart, I got a new one as a Christmas gift, but insisted on the Old version, with, yes, the squirrel skinning included.
If this picture appears in the section on preparation of game meat, this is how you know you've got the REAL Joy of Cooking , from page 468 of the 1962 edition (the cookbook itself goes back to at least a 1932 edition)
Gray squirrels are preferred, as the red are a bit scrawny and gamey.
This is the Cookbook I grew up with and when my mom's old copy finally fell apart, I got a new one as a Christmas gift, but insisted on the Old version, with, yes, the squirrel skinning included.