Squirrel Stew

• 2 squirrel (cut up)
• 2 tsp. salt
• 2 tsp. black pepper

Cut squirrel in parts. One should make about six pieces. Wash squirrel and rub with 1 teaspoon of the salt and 1 teaspoon of the black pepper. Set aside.

In heavy pan (a Magnalite Dutch oven is excellent) heat the oil. Place squirrel in hot oil, browning on all sides. Lower heat and cover; let steam for 15 minutes. Remove squirrel from pot and set aside. To drippings, add flour. Stir an