Squirrel and dumplings
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Squirrels | |
| 2 | 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 |
| 4 | servings. | |
Directions
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, .