ADVENTURES IN FINE EATING—SQUIRREL. I had a memorable dinner in Jefferson City, Missouri some thirty years ago. A lawyer invited me to his home for “pot luck.†It turned out to be quite special. Marinated octopus was the first course, and the main course was potted squirrel, the lawyer having shot and prepared the squirrel himself. I told my mother—falsely—that the squirrel was served with the tail on the side, and she was suitably shocked. Now this article reports that squirrel is a trendy new food in England, with television chefs and upscale restaurants featuring it.
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The dialogue–and I guess you had to know Phil’s Mom to appreciate this:
Phil: They served the squirrel with its bushy tail on the side as decoration.
Marion: Oh, Philip, no.