SQUIRREL STEW
Sprinkle 2 or 3 squirrels (cut up) with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Brown in a heavy skillet in 4 tablespoons of butter. Remove squirrel and add 2 tablespoons of flour, 1/2 teaspoon each of thyme and rosemary, 1 teaspoon of sugar and 1/2 teaspoon of salt. Stir to a smooth paste.
Add 2 tablespoons of lemon juice and 1 1/2 cups of water. Cook, stirring constantly until mixture comes to a boil. Add the squirrel and several small onions. Cover and simmer until tender (about 1 1/2 hours). Add a can of mushrooms and cook an additional 10 minutes.