Squirrel Mulligan

Representative James P. Smith
Farmerville, La. #207 OES 

Serves 45

  • 20 Squirrels and other meats, deer, ducks, etc.

Cook meat off bone or well done so as to remove most bones. In this Broth, cook:

  • 15 lbs Irish potatoes, diced
  • 1 pkg Spaghetti

When potatoes are almost done add:

  • 2 lbs onions, which have been cooked in oil
  • 6 cans (no. 2) whole kernel Corn
  • 6 cans (no. 2) English peas
  • 2 cans (no. 2) tomatoes, mashed
  • 2 lbs Rice
  • 4 bottles Oyster hot catsup
  • Salt and Pepper to taste

Stir well and add 1/2 lb shortening for seasoning. Stir occasionally till ready to serve to prevent burning or sticking to bottom of cooker.

Serve with Bread or Crackers. A green salad goes well, along with a choice of desserts as Apple pie or Peach, with ice cream and cold drinks, tea or coffee.


******This recipe was also included in the Good Ole’ Corney Creek Cookin’ – Official Cook Book of Corney Creek. The two are slightly different.


One thought on “Squirrel Mulligan

  1. Pingback: Squirrel Mulligan | Shiloh To Canaan Kitchen

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