squirrel thoroughly with a damp cloth. Remove any
hair and scent glands. Examine carefully to locate
imbedded shot and remove with a sharp pointed knife.
Wash thoroughly inside and out in warm water. Drain
well and cut into serving pieces. ( Never wash after
cutting up meat). Combine salt, pepper, and flour.
Dredge meat and coat well. Heat shortening in heavy
skillet; brown meat slowly on all sides to a rich
brown (about 15 minutes). Add 1/4 cup of water; cover
tightly; reduce heat and simmer gently until tender
(about 30 minutes). Add remaining water as needed.
should be very tender when done. Remove squirrel to
hot platter; cover and keep hot. Blend any leftover
seasoned flour into the fat remaining in skillet.
Add milk gradually and cook until gravy boils and
thickens, stirring constantly. Serve at once with
squirrel. Add grated onion for additional flavor,
if desired. 4 servings.
with rice and green beans.