| 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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