2 squirrels, cut in serving pieces
12 prunes
1/4 c. raisins
3 tbsp. vinegar
6 gingersnaps, crumbled
1/2 tsp. salt
Pinch of mixed whole pickling spices
1 med. onion, fine diced
3 tbsp. brown sugar
1 tbsp. butter
2 tbsp. flour, browned

Cook squirrel in salted water to cover until tender. Remove meat. To liquid add all ingredients except flour, simmer a few minutes. Thicken with flour dissolved in 1/4 cup cold water. Add meat, heat thoroughly. Serves 4.