"Freddy" wrote in message
...
To stue Squirrels
Take good Ale a pottel, or after the quantities more or lesse by your
discretion, and set it over the fier to boyle, and put in your
Squirrels and scum the broth, then put therin Onions, Percely, Time,
Rosemary chopped small, pepper and Saffron, with Cloves and Mace, a
fewe. And make sippets as you doo for Fish, and laye the Squirrels
upon with the said broth, and in the seething put in a peece of sweet
Butter, and vergious if need be.

Taken from:

A BOOK OF COOKRYE
Very Necessary for
all such as delight
therin.

AT LONDON
Printed by Edward Allde. 1591.
[A. W., London, 1591. Originally published 1584]

I'll let you know how it tastes.

Fred

First, you have to get your red squirrel, easier said than done, hopefully.