That's Some Good Squirrel, Aunt Bea!

Can't decide what to make for your holiday feast? Just turn to page 515 in your Joy of Cooking to learn how to prepare some tasty squirrel. If you're not into squirrel meat, there's also instructions for porcupine and raccoon. (Afterwards, you can use the porcupine quills to pick your teeth.)

Gray squirrels are preferred to red squirrels, which are quite gamy in flavor.

I'll keep that in mind.

This may be the only recipe in existence that requires a boot.

Bon Appetit!