Skin, clean, and disjoint 3 young squirrels. Sprinkle each piece with salt and pepper, dip it in milk, and roll it in flour. Heat enough fat in a heavy skillet to cover the bottom 1 inch deep. When the fat is smoking hot, fry the squirrel to a rich brown. Drain on absorbent paper and keep warm on a heated platter.
Pour off the frying fat and add to the skillet 2 tablespoons butter. Stir in 2 tablespoons flour and add gradually, stirring and scraping the pan, 1 1/2 cups hot milk. Simmer the sauce for 5 minutes, stirring continually to prevent sticking. Stir in 1/2 cup cream, season with salt and pepper, and bring just to the boiling point. Serve this gravy in a sauceboat.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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