| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Game | 4 | Servings | |
INGREDIENTS
| 2 | Squirrels | |
| 2 | Bay leaves | |
| 1 | c | Sliced onion |
| 1 | c | Chopped celery |
| 10 | md | Carrots; quartered |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 1/2 | c | Hot water |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 4 | ts | Baking powder |
| 3/4 | c | Milk |
| 4 | servings. |
INSTRUCTIONS
DUMPLINGS Cut 2 squirrels into serving pieces. Place in a kettle and cover with 1 inch of water. Add 2 bay leaves and simmer for 1-1/4 hours, skimming as necessary. Add onions, celery and carrots. Season with salt and pepper. Add 1-1/2 cups hot water and cook 15 minutes longer. Add dumplings. To make dumplings, mix dry ingredients and gradually add milk. Turn dough onto a floured board, roll to 1/2 inch thickness and cut in 3 inch squares. Place on top of ingredients in kettle, cover tightly, and cook 15 minutes. Yield: JANE GULLEY (MRS. THOMAS H.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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