Frazz by Jef Mallett


Comments (15) (Please sign in to comment)

  1. Pacopuddy

    Pacopuddy said, over 3 years ago

    That’s a nice dog.

  2. Alexikakos

    Alexikakos said, over 3 years ago

    So, squirrels are in season.

    From: “The Farmers’ Almanac Cook Book” (Originally: The Ohio Farmer Cook Book )



    Published by: Pocket Books New York 1965

    Squirrel With Parsley

    3 squirrels
    2 small onions minced
    1 cup cold mashed potatoes
    4 tablespoons chopped parsley
    Salt and pepper
    4 tablespoons chopped dandelion greens or water cress
    2 tablespoons butter

    Cook squirrels in salted water for 30 to 45 minutes. Remove meat from bones.
    Blend together meat, onions, potatoes and parsley.
    Season to taste with salt and pepper.
    Form into balls and roll in dandelion greens or water cress.
    Fry in hot butter.
    Makes 2 servings

  3. tedsini

    tedsini said, over 3 years ago

    Three squirrels feeds only 2 people? They must have skinny squirrels in Ohio. Sounds good, though. I’ll get my three retrievers on it. Back east, they would have had no problem bringing home the main course, but now that we live in California I might have to substitute gophers.

  4. Leo Autodidact

    Leo Autodidact said, over 3 years ago


    No, No, NO!, Don’t substitute Ground Rats!

    Not the same flavor at all. Squirrel is TOTALLY Different. (Honest I’ve eaten BOTH, survival training)

  5. Pacopuddy

    Pacopuddy said, over 3 years ago

    @Leo Autodidact

    I agree! Squirrel tastes of chicken (obviously). Ground rats taste of velociraptor . . .

  6. Colleen

    Colleen said, over 3 years ago

    SQUIRREL SOUP from the White House Cookbook, 1894

    Wash and quarter three or four good-sized squirrels; put them on with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot close, and set it on the back part of the stove to simmer gently, not boil. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels’ troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Very good.

  7. ncalifgirl58

    ncalifgirl58 said, over 3 years ago


    You might be surprised how much meat is on a squirrel. Here in the north valley our neighborhood is overrun with squirrels. They are becoming a real problem. Anyone know how to get rid of them? I have shot a few with my bb gun but neighbors make that a little risky.

  8. UsernameUsername1234

    UsernameUsername1234 said, over 3 years ago


    Squirrels don’t enjoy cayenne pepper. If you can find some cheap in bulk, spread that around your property.

  9. The Wolf In Your Midst

    The Wolf In Your Midst said, over 3 years ago

    Head collars are great for dogs that pull a lot. They hate the feeling of having their heads pulled sideways!

  10. defunctdoormat

    defunctdoormat said, over 3 years ago


    Actually, the recipe says two servings. I’ve yet to meet an American that only ate one serving of meat at a meal. Seriously, never. Most eat 3-5 times that, that I’ve seen, and even more when eating out. A serving of meat is 2-3 ounces.

  11. bigpuma

    bigpuma said, over 3 years ago

    What, exactly, IS squirrel season? When they’re not hibernating? When it’s legal to blast them with a .410?

  12. comicsssfan

    comicsssfan said, over 3 years ago

    My brother-in-law hunts squirrels. I have to check out what they taste like sometime.

  13. amaryllis2

    amaryllis2 GoComics PRO Member said, over 3 years ago

    @Colleen: squirrel meat was so popular around DC in the late 1800’s that they became extinct in the city. Some were captured and brought in to repopulate it, and there are now an estimated four times the population in Lafayette Park that nature itself could support; they subsist off what the tourists drop. There was a guy who did his PhD on squirrels around there; he reported seeing one that had even learned to cross the street in the crosswalk at the light by following just out of reach behind the humans. Source: John Kelly’s book. (Check his posts at the Washington Post, too.)

  14. Colleen

    Colleen said, over 3 years ago

    @amaryllis2 … interesting. Thanks. I aways got a chuckle out of the way the recipe was written.

  15. Larsonian

    Larsonian said, over 2 years ago


    I have hunted the tree rats for 38 years – and love the taste. My Mama used to cook them up like her fryer chicken, simple really. Quarter them, dip in egg wash & flour/pepper mixture, and fry until golden brown. Put them in a slow cooker on high for 3 hours with 3/4" of water added to the bottom. Very lean, very tender & very tasty. My 2 cents…

  16. Refresh Comments.