Squirrel's Pantry Victorian Tearoom
Recipes
Flower Pot Bread
Long ago before tins were used, bread was baked in clay pots which retained the flavour. Use new pots and grease well with oil or lard and bake them in the oven empty before use. Pots are available at Oakhurst Garden Centre. This recipe will be enough for 8, 4" pots
Ingredients
1½ lb Strong white Bread Flour
1 teaspoon salt
1 oz Margerine
1 sachet Bero yeast
3/4 pint warm water
In a food mixer using the dough hook, mix all the above ingredients until all the lard is rubbed in. Add approx ¾ warm water (1 part boiling to 2 parts cold). Mix for 5 minutes. Roll out in to a sausage and cut into 8 equal sized pieces. Place in well oiled 3" terracotta pots, and leave to rise in a warm place. Bake in oven for 10mins at 230ºc. Serve in the pot. For a variation try adding cheese, tomato, onion, top with poppy, sesame or sunflower seeds.
A genuine American recipe used by the early settlers to cook squirrel:-
BRUNSWICK STEW
3-4 pounds GREY squirrel meat
1/2 teaspoon salt
3 potatoes
1 large onion
1 small tin broad beans
1 small tin tomatoes
1 level tablespoon sugar
2-3 oz sweetcorn
1 tablespoon ketchup/Worcester sauce
2 oz butter
Cut squirrel meat into pieces, put in pan with enough boiling water to cover; add a little salt. Simmer for about 45 minutes.
Add sliced potatoes, sliced onions, broad beans, tomatoes and sugar. Cook until potatoes are tneder (about 45 miunutes).
Remove bones from meat, and shred it. Add sweetcorn. Cook for 10 minutes. Season to taste, add ketchup/sauce. Add butter. Stir well and serve.
Thanks to Anne Waite for this recipe
Scones
1 lb S.R Flour
Pinch Salt
4 oz Margerine
2 oz Sugar
Mixed dried fruit
Rub the flour and lard together. Add milk to form a soft dough. Press out on a floured work top, cut and place on a baking sheet. Bake for approx 10 mins at 200ºc.
Share your recipes with us, send them to: squirrelspantry@btinternet.com
Home News Recipes About Us Birds