For Mike: one you requested and one you didn't

*** As printed in Maxine's Magic in the Kitchen, a cookbook my maternal grandma self-published in the early 1980s.

Fried Squirrel

1 or more young squirrels, cut up in pieces
vegetable oil - enough to make 1/2 inch depth in frying pan
flour enough to flour squirrels
salt and pepper to taste
milk to dip squirrel pieces in
1 tsp onion, minced
1 TBSP parsley, chopped
1/2 cup chicken broth
1/2 cup light cream
1/4 stick of butter
3 extra TBSP flour

Select young squirrels, dip pieces in milk, roll in flour seasoned with salt and pepper and fry in hot vegetable oil until brown and done. Drain pieces on paper towels and set aside. To make gravy, pour off vegetable oil, reserve about 3 TBSP and the browned flour left in the pan after frying squirrel pieces. Add 1/4 stick of butter and remaining ingredients to the skillet. Stir over low flame until hot and slightly thick. Makes one cup of gravy. Serve with a dish of white rice, wild rice or potatoes, green vegetables and a salad.

Hog's Head Cheese

Reserve the head, feet and ears of 1 hog. Remove eyes and brains. Slit head in half. Wash and scrape thoroughly, and remove excess fat. Singe pig feet, wash and scrape. Singe, wash, and clean ears thoroughly with hot water. Cover meat with hot water and boil until meat drops from bones. Remove all bones, and run meat through food chopper. For 5 pounds of meat use the following:

2 cups broth in which meat was boiled
3 tsp salt
3 tsp black pepper
3 cups finely chopped green onions
2 cups finely chopped parsley

Mix thoroughly. Put into pans. Press with weight and refrigerate overnight. Slice, store in glass jars and cover with vinegar.

*** My Notes: For the record I don't believe my Grandma EVER in her life made the Hog's Head Cheese!! I have NO idea why she included it in the cookbook. I know that she did cook squirrel on occasion. = )