Young fryer squirrels are always a treat. Coated and cooked golden brown, they’re morsels few hunters will ever pass up. But what about those old ones? You know, the squirrels that were probably ...

As the kitchen manager at the Odd Soul, a pizzeria and bar in Springdale, Arkansas, Addie Hayes is used to spending Saturday mornings in front of a stove. But today, she’s a little out of her element.

If you were to flip open a 1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The page includes instructions on how to prepare a ...