Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Squirrels |
| 2 \N | Bay leaves |
| 1 cup | Sliced onion |
| 1 cup | Chopped celery |
| 10 mediums | Carrots; quartered |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 1½ cup | Hot water |
| 2 cups | Flour |
| ½ teaspoon | Salt |
| 4 teaspoons | Baking powder |
| ¾ cup | Milk |
| \N 4 | servings. |
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 1-¼ hours, skimming as necessary. Add onions, celery and carrots. Season with salt and pepper. Add 1-½ 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 ½ 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .