Stewed squirrels
Clean, lay in salt and water half an hour, then joint, cutting the back into two pieces. Put into a saucepan, sprinkle with minced onion, and cover with cold water. Cover closely and stew one hour before adding four tablespoonfuls of fat salt pork minced fine. Cook for another hour, or until tender. Take up the squirrels and keep hot. Stir into the gravy a great spoonful of butter rolled in flour. Have ready in another vessel half a cupful of cream, heated with a pinch of soda, into which has been beaten a raw egg. Pour the gravy over the squirrels, simmer one minute, add the cream and take at once from the fire.