2 squirrels
All purpose flour
2 c. water
Salt and pepper to taste
3 tbsp. shortening

Cut squirrels into serving size pieces and shake in a paper bag containing salt, pepper and flour to dredge well. Fry in skillet until golden brown. Remove squirrels from skillet and pour off all drippings except 2 tsp. Add water and bring to a boil. Return the squirrel to skillet; cover, and cook over low heat for about 1 hour, until meat almost leaves the bone. Turn squirrel occasionally and baste often.