Not a recipe, but an interesting tale of "Squirrel Burgoo". Kinda seems a little "iffy"...let's see, you get on that side and and I'll get on the opposite and we'll shoot towards the middle". This is probably what people actually hear on the south side of Chicago each day.
The following description of an old-time squirrel ” ‘burgoo” was gleaned by a newspaper reporter some years since from Samuel Corbaley, of Indianapolis :
“I was born in Wayne township in 1834, and can remember
when, in the early forties, the squirrels (black and gray) were
so plentiful they almost destroyed the young corn. I think it
was the spring of ’43 that my father’s neighbors proposed to kill
all the squirrels around his farm if he would furnish the bread
for a burgoo. A day was appointed, and corn bread enough
for a small army baked by my mother and the neighbor women.
Three large iron sugar kettles, filled with water, were hung up
near a spring. Beverly Ballard, a Kentuckian, was appointed
chief cook. The neighbors, with rifles, approached the farm
from every direction, and there was a continuous fusiilade until
10 o’clock, when, by agreement, the hunters met, and threw
down not less than two hundred squirrels. As they were skinned and washed, they were handed over to the cook for boiling.
Then followed a feast. Soup was served in tin cups; squirrels
were taken out whole with pointed sticks, and corn pone was
served with soup made hot with home-raised pepper.
“After dinner the targets were set up and there was a test as
to the best shot; and many times the center was hit at a distance of twenty, forty and fifty yards.”