2 squirrels, cut in serving pieces
12 prunes
1/4 cup raisins
3 tablespoons vinegar
6 gingersnaps, crumbled
1/2 teaspoon salt
pinch of mixed whole pickling spices
1 medium onion, fine-diced
3 tablespoons brown sugar
1 tablespoon butter
2 tablespoons 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.