Rabbit or Squirrel Barbecued
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 1 rabbit or squirrel
- grease
- salt water
Instructions
- Leave the rabbit or squirrel whole, skewer flat, grease all over.
- Lay on rack in pan, and roast in hot oven, basting every five minutes with hot salt water.
- When crisp, take up and serve with the sauce directed for barbecued lamb.