Squirrels, American Style

Put slices of fat bacon in a bakingdish. Skin and wash a squirrel, wipe it dry, lay it on the bacon and place two slices of fat bacon on the top. Bake in a moderate oven and when done, lay it on a hot dish and keep it in front of the fire until wanted to serve. Take the bacon out of the bakingdish, dredge into the gravy one tablespoonful of flour and stir it over the fire until it is brown. Pour into the gravy one teacupful of brown stock, a little walnut catsup or tomato sauce and a small lump of butter. Stir the above over the fire until the butter has dissolved, then remove it, cool it a little, pour it over the squirrel, garnish with stewed corn and potato-balls, and serve.

Broiled Squirrel

Wash and wipe a squirrel dry, brush it over with warm butter or bacon-fat and broil it over a clear fire for ten minutes. When cooked, place the squirrel on a hot dish, set some slices of broiled salt pork on top of it and pour some rich brown gravy, garnish round with boiled potatoes, and serve.