Butchery is in the blood even of the meat-free
The skin did not come off like a sweater, as I’d been told it would. I’d looked at how to do it in the classic Joy of Cooking, figuring the directions for squirrel couldn’t be much different from rabbit: hook it through the heels, yank the skin down to its paws. I didn’t have a hook, but even the falconer, Chris Davis, who had given me this squirrel, made it seem so simple – use scissors, he’d said, and snip horizontally into each side from the gaping hole where he’d gutted it...
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