• Clean the squirrel thoroughly, disjoint it, and cut the back into two pieces. Put in a large glass container with salt water and soak overnight in the refrigerator.
• Next morning, drain and dry the pieces and remove any loose membrane, roll in seasoned flour.
• Heat oil or lard (not vegetable shortening) in a heavy skillet.
• Brown the pieces, turning once.
• Cover the skillet and cook about 30 minutes longer.
• Remove meat from skillet, pour off all but 3 tablespoons of fat,
• add 2 tablespoons seasoned flour.
• when flour is brown stir in equal parts of milk and water and cook, stirring constantly until thick.