2 or 3 chopped bell peppers
2 or 3 lg. squirrels
2 lg. onions, chopped fine
2 or 3 lg. garlic cloves
1 c. onion blades
2 stems celery, chopped
1/2 tsp. parsley

Season squirrel well with salt, pepper, red and black. Heat 1/4 cup oil in iron pot, add squirrel and slowly simmer until all moisture is absorbed and meat is slightly brown. Remove meat from pot and wash pot. Heat 3 or 4 tablespoons oil in clean pot, add vegetables and simmer slowly until all moisture is gone. Do not brown. Add 1 can tomato sauce, flour and water paste until slightly thick. Add meat, bring to a boil and reduce heat to low. Simmer slowly until meat is tender. Serve over hot cooked rice.