3 squirrels (1 lb. each) cut in serving pieces
1 1/2 c. applejack
1 c. cream, warmed
2 tsp. instant flour
Salt
Pepper
Flour
1/4 c. diced bacon
2 tbsp. butter
1 tbsp. butter

Wipe meat dry, then dust it with flour, salt, and pepper. In a large skillet, fry bacon until it is golden, but do not brown. Add meat and brown. Pour in applejack, cover, and simmer until meat is tender and liquid almost evaporated. Add butter and stir. Remove meat to platter. Add cream to pan. Stir in remaining butter. Sprinkle with instant flour. Continue to heat, stirring, until thickened. Pour over meat. Serves 6.