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While grabbing an image for my Globe and Mail post, I came across the attached picture from the Joy of Cooking in 1953.My, how times change.
At the very least, I guess squeamish cooks can be thankful that the book chose to use illustrations and not actual pictures. I mean, look at the squirrel images! Take yar thar boot, step on that tail, and PULL! At least they let him keep his "pants." I suppose that's dignified skinning.
At least the rabbit is a white-eyed zombie with a creepy look that certainly cuts down on cuteness.
Thanks, atduskgreg!
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1-23-2009 @5:24PM christopher said... You have to pull so hard because squirrels really like their skin, it pretty much falls off rabbits on the other hand. I would love a copy of that book. Even more so I would love a world where you could buy whole rabbits and squirrels.
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1-23-2009 @7:06PM mj said... I need a copy too. May be needing to do this sooner than we think!
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1-23-2009 @8:42PM sanman said... I'm waiting for the eventual "this is disgusting, eating poor little " comments posted by people in between bites of their cheeseburgers...
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1-24-2009 @10:11AM Wild Cakes said... I've done the same thing with skinning partridge (step on the wings, hold the feet and stand up!) looks odd but it is ridiculously effective!
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1-24-2009 @4:23PM Miss Stevie said... I was happily retro-ed back! I grew up around this cookbook and actually own a few editions for nostalgia. How much do we all love the illustration of the woman in the black long sleeved top rolling cinnamon buns, skinning our friend here, and "heavens to Betsy", making aspic! Our culinary tastes were coming out of the dark ages. All Hail The Joy Of Cooking , Marion Cunningham, Good Housekeeping, The New York Times and Fannie Farmer for giving us stout and unapologetic publications!
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