Squirrels N Gravy Recipe by Ann & Frank Clifton

Bring pot of water to a full rolloing boil. 
Place thawed squirels into pot. 
When the temperature in the pot comes back up, let the squirrels cook at a simmer, a slow boil, not a rolling boil. 
Let the squirrels cook until the meat starts to fall off of the bone.
 
Pour the contents of the pot, squirrels and all, into a strainer and catch the broth in a container large enough to 
catch all of the broth. Pour the broth back into the pot. 
Pick all the meat from the squirrel and put it back into the pot with the broth. 
Bring the pot back to a simmer. 
Add salt, pepper, and whatever spice you want now. 
 
Pour condensed milk into the broth and squirrel until the gravy turns white, 
Taste test to see if you want more condensed milk or not. 
Add flower or cornstarch until the gravy is the thickness you want.
 
Make biscuits with self rising flour, lard or your favorite shortening, and buttermilk. 
Do not mix or knead the flour any more than absolutely neccessary. 
Spoon or squeeze the dough into a well greased pan(I use margerine) and bake until the tops are just brown.
 
Place the buscuits, opened up, on a plate. 
Cover with the squirrel meat and gravy. YUM....YUM...YUM