Squirrel Soup.
Skin, clean, and cut into quarters a pair of fine gray squirrels. Fry a large onion, sliced, in dripping; take it out, and fry the squirrels in the same fat. Put them then into a soup-pot with the onion, a sliced turnip, a sliced carrot, a slice—thick—of lean ham, some parsley, and two blades of mace; add three quarts of water; cover closely and boil gently three hours; take out the pieces of squirrel, and put away for a breakfast dish. A tolerable fricassee can be made by warming it up in drawn butter, then adding a beaten egg.
Revenons à nos moutons—in this case, our soup. Rub the vegetables through the colander; cool, skim and season the broth. Heat again; add a tablespoonful of butter cut up in flour, a tablespoonful of catsup, the juice of half a lemon, a glass of claret, boil up and pour into the tureen.