Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | squirrels |
| 1 \N | seasoned salt |
| 2 slices | salt pork, rendered |
| 1 large | can pineapple chunks |
| 1 \N | lemon (use juice only) |
| ½ teaspoon | nutmeg |
| 1 \N | juice from pineapple |
| 2 cups | chicken stock |
| 1 medium | onion |
Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another ½ hour. Serve in a covered casserole with juices poured over.
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