A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Start cooking directly after breakfast and place the pot on the back part of the stove.
Preserved exactly as written in the original source
Wash and quarter three or four good sized squirrels
Put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water
Cover the pot close, and set it on the back part
Modern guidance to help you succeed with this vintage recipe
Starting with cold water allows proteins to gradually dissolve into the broth, creating a clearer, more flavorful stock. The long, gentle simmer (6-8 hours on low heat) breaks down collagen in the connective tissue into gelatin, producing a rich, silky mouthfeel. Salting at the beginning seasons the meat throughout while drawing out additional proteins that enhance body and depth.
The broth can be made up to 5 days ahead and refrigerated in an airtight container. The layer of fat that solidifies on top acts as a natural seal. Remove and discard fat before reheating. The broth can also be frozen for up to 3 months in freezer-safe containers.
Strain the finished broth and let cool to room temperature. Refrigerate in airtight containers for up to 5 days, or freeze for up to 3 months. Remove the solidified fat layer before using. Reheat gently on the stovetop, bringing to a simmer before serving or using in other recipes.
AI-generated tips from Chef Cecil's culinary database
The broth can be made up to 5 days ahead and refrigerated in an airtight container. The layer of fat that solidifies on top acts as a natural seal. Remove and discard fat before reheating. The broth can also be frozen for up to 3 months in freezer-safe containers.
Strain the finished broth and let cool to room temperature. Refrigerate in airtight containers for up to 5 days, or freeze for up to 3 months. Remove the solidified fat layer before using. Reheat gently on the stovetop, bringing to a simmer before serving or using in other recipes.
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