Clean three squirrels, wash and dry thoroughly. Cut them up into serving size pieces. Put a generous amount of butter in a frying pan and melt. Brown squirrel pieces on all sides. Do NOT cook squirrel pieces, just brown them.
Remove squirrel pieces from frying pan and place them in a deep cooking pot. Slice two medium sized onions into the butter in the frying pan and brown the onions. When onions have browned, put the onions and remaining butter in the same cooking pot as the squirrel pieces. Add enough water to nearly cover the meat. Add three tablespoons of vinegar, 1/8 level teaspoon of thyme, and salt and pepper to taste. Cover pot, and place in 350 degree oven for one hour. Remove pot from oven, and put in 1 and 1 half dozen prunes (18 prunes) in the pot, making certain that the prunes are covered by the water. Reduce oven heat to 325 degrees and bake (uncovered) for forty-five minutes. Remove pot.
Mix one and one half tablespoons of flour in a cup of cold water and mix until it contains no lumps. Add this to the sauce in the pot. Place the pot on top of your stove at medium heat, and stir until it thickens (about ten to fifteen minutes).
Serve the squirrel hot with plenty of sauce.
This recipe was taken from a delightfully insane book entitled Bull Cook and Authentic Historical Recipes and Practices, written by George Leonard Herter. Mr. Herter ran a very successful outdoor supply business in Waseca, Minnesota, which however, went out of business in the 1970s when Mr. Herter ran afoul of U.S. federal laws prohibiting the sale of certain feathers.