Originally Posted by Oldtimr

When you clean them, separate the body into 6 pieces, the legs and two back pieces, cut off the ribs and toss them. There is a thin membrane on the back of squirrels, take a dry cloth to get a grip on it and pull it off and toss. Then par boil the pieces with an onion cut in half, a carrot cut into several pieces, a stalk of celery cut into a few pieces and about some black pepper corns, about 8. While it is cooking a white scum will rise to the top of the water, skim it off and toss. When the squirrel is tender enough to pass a cooking fork through a thigh take the pieces out of the pot and salt and pepper them and dredge the pieces in flour. Then fry them in a skillet with bacon fat and butter until they are nice and golden brown. They will be crispy on the outside and white and moist on the inside. I make my rabbit the same way.