Cut squirrels into serving pieces. Mix salt, pepper and flour and
dredge the squirrel pieces in the mixture. In a large skillet, heat
the bacon drippings and fry squirrel pieces, turning occasionally until golden
brown. Remove squirrel from the skillet and set aside. Pour off all
the bacon drippings except about 3 tablespoons. Add water to the skillet and bring to
boil. Return squirrel to the skillet; bring to boil again, cover and
reduce heat. Simmer for about 1 1/2 hours or until the meat is very
tender. Serve with corn bread.