Use a cleaned and skinned squirrel cut in serving size pieces.

4 ribs of celery, cut diagonally
1 small bay leaf
Small whole onions
Small whole potatoes
Salt, pepper and Worcestershire to taste

Place squirrel pieces in Dutch oven or heavy skillet with a lid. Cover with water and steam until the meat is nearly tender. Add the vegetables and seasoning and cook until just tender. If a thickened gravy is desired, add l tablespoon of corn starch dissolved in one-half cup of water just before serving. This is good served with corn bread. One squirrel will serve two or three people.