Squirrel Fricassee

1 Squirrel; cleaned, dressed & disjointed
1/3 c Unsifted flour
1 ts Salt
1/4 ts Pepper
3 tb Butter or margarine
1 md Yellow onion; peeled and minced
1 Clove garlic; peeled and crushed
1/4 c Julienne strips of lean ham
3/4 c Chicken broth
1/4 c Milk or light cream
1 tb Flour blended with 1/4 cup milk

Dredge squirrel in a mixture of flour, salt and pepper, then brown in a heavy saucepan in butter over moderately high heat. Add all but last ingredient; cover, and simmer about 1 hour until tender. Blend in flour paste and heat, stirring, until thickened. Taste for salt and pepper and adjust as needed. Serve with hot biscuits.

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