1 onion
1 carrot
1 stalk celery
1 sprig parsley

Simmer until tender. Cool thoroughly. Dry squirrel pieces between towels. Prepare batter (below). Dip each piece of squirrel into batter, then drop into deep hot fat and fry until pieces are golden brown. Serve with gravy made of stock and cream. Serves 4.

Batter

1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk

Mix dry ingredients. Beat egg lightly. Add milk. Stir liquid into dry ingredients.