GRANDPA’S FAVORITE SQUIRREL & GRAVY
1 squirrel, clean & cook
4 c. cold water
1/2 tsp. salt
1/2 tsp. pepper
Soak squirrel overnight in salt water. Put squirrel in large kettle, cover well with cold water. Add salt and pepper. Cook until tender. (Save about 2 cups of the water (broth) squirrel was cooked in to make the gravy.)
GRAVY:
3 tbsp. flour
2 c. squirrel broth
2 tbsp. grease
3 c. sweet milk
Or, when you have more than one 
SQUIRREL POT - PIE 'A LA MONTAINEER
2 squirrels
1 sm. onion
5 carrots, cut in 1 inch pieces
4 medium potatoes, cut in 1 inch pieces
1 tsp. dried parsley flakes
1 1/2 tsp. salt
1/2 tsp. pepper
Pastry for double crust for 8 x 12 x 2 inch baking dish
Boil the squirrels and onion in water to cover until the meat is tender and will fall off the bones. Boil the potatoes, carrots, and parsley until almost done; save the liquid and set aside to cool. Make a medium thick gravy your favorite way, using the liquid from the squirrel; if needed, use some of the vegetable liquid. While this is cooling, line the baking dish with the pie crust; pour the gravy, squirrel, and vegetables into the shell. Cover with remaining pie crust. Bake in oven at 375 degrees for 45 minutes or until crust is brown. Yield: 6 servings.