Squirrel Soup.
2 large fine gray squirrels, skinned, cleaned and cut up, 1 lb. lean corned ham, cut into dice; 1 onion; 2 blades of mace; a little cayenne; juice of a lemon; browned flour; 3 quarts of cold water; dripping; 2 tablespoonfuls of butter.
Fry squirrel and onion in the dripping to a light brown. Drain off the fat and put them into the soup-pot with the water, ham, and mace. Cover closely, and stew until the meat is in rags, and the water reduced one-third. Strain, cool, and skim; season and put over the fire. When it boils, skim well, and stir in the butter, cut up in browned flour. When it has thickened, add the lemon-juice and serve.