Skin, clean, and quarter a pair of fine young squirrels, and soak in
salt and water to draw out the blood. Slice an onion and fry brown in a
tablespoonful of butter. Stir into the frying-pan five tablespoonfuls
of boiling water, and thicken with two teaspoonfuls of browned flour.
Put the squirrels into a saucepan, with a quarter of a pound of bacon
cut into slips; season with pepper and salt to taste, add the onion
and gravy, and half a cupful of tepid water. Cover and stew for forty
minutes, or until tender; pour in a glass of wine and the juice of half
a lemon, shake around well, and turn into a deep covered dish.