Freddy wrote:
:: 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

Hmmm, are you sure you didn't just swap the word 'squirrel' for
'sparrowe'?...sounds scrummy though, must try that with a few of the mangy
objects flying around my garden one day.
:-P

I did like the recipe for this:
To still a cock for a weake body that is consumed.
Take a red Cock that is not too olde, and beate him to death, and when he is
dead, fley him and quarter him in small peeces, and bruse the bones everye
one of them. Then take roots of Fenell, persely, and succory, Violet
leaves, and a good quantitye of Borage, put the Cock in an earthen pipkin
and betweene everye quarter some rootes, hearbes, corance, whole mace, Anis
seeds, being fine rubbed, and Licorice being scraped and sliced, and so fill
your pipkin with al the quarters of the Cocke, put in a quarter of a pinte
of Rosewater, a pinte of white wine, two or three Dates. If you put in a
peece of golde, it will be the better, and halfe a pound of prunes, and lay
a cover upon it, and stop it with dough, and set the pipkin in a pot of
seething water, and so let it seethe twelve houres with a fire under the
brasse pot that it standeth in, and the pot kept with licour twelve houres.
When it hath sodden so many houres, then take out the pipkin, pul it open,
and put the broth faire into a pot, give it unto the weak person morning and
evening.

"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.