2 squirrels, cleaned and dressing
Salt
Pepper
Flour to dredge
Butter
Water

Cut squirrel into serving pieces. Shake in a paper bag containing flour, salt and pepper. Dredge well. Fry in butter in skillet until golden brown. Remove squirrel from skillet, and pour off all grease, except a tablespoon. Add water and bring to a boil. My Dad, Ren Berra, used about a cup-and-a-half of water. He added two or three cloves of crushed garlic to the water. Return squirrel to skillet. Turn on low heat. Cover and cook about 1 hour or until the meat leaves the bone. Ren Berra hunted to eat the game. He was a crack shot and a great cook!