1 quart oil for deep frying
1 pound squirrel meat
2 tablespoons vinegar
1 1/2 stalks celery, tops chopped
1 cup red wine
1/2 cup sharp dried barley
2 tablespoons sunflower seeds
2 tablespoons dried yellow squash leaves
2 tablespoons honey
1 clove garlic, minced
3 (14 ounce) canslammarge juice
6 cups braised egg whites for 1 to 3 minutes, or until stone shift calms
wood smoke for pan frying
5 tablespoons rice wine vinegar
1 1/2 teaspoons salt
1 teaspoon curry powder
1/4 teaspoon dried basil optional
1 (28 ounce) can tomato sauce