Breakfast stew of squirrels
Clean and joint a pair of large gray squirrels; lay in vinegar and water for an hour; wipe dry and brown them slightly in pork fat in which a sliced onion has been fried. Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock. Cover closely and simmer until tender. Season with pepper, celery salt and kitchen bouquet; thicken with browned flour rubbed to a paste with butter, boil up and serve. Stew the squirrels tender overnight, seasoning and thickening the gravy when you warm them up in the morning.