Squirrel Dumplings

3 squirrels

1 cup chicken broth

Water

Salt, black pepper

 

Dumplings (recipe below)

Place the squirrels in a large pot. 

Add chicken broth, then add enough water to barely cover the squirrel pieces. 

Season to taste with salt and pepper. 

Simmer until the meat is tender and falling from the bones. 

Transfer to a plate or bowl, allow to cool, and remove the meat from the bones. 

Discard bones.

Return the squirrel meat to the pot, and bring the liquid to a simmer. 

Add dumplings you have previously prepared. 

Cover; boil gently for 8 to 10 minutes, or until the broth has thickened. 

Dumpling :

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon parsley flakes

1/3 cup vegetable shortening

1/2 cup milk

Combine flour, baking powder, salt and parsley flakes. 

Cut in shortening. 

Add enough milk to make a stiff dough. 

Shape the mixture into a ball, and roll to a thickness of 1/8-inch on a lightly floured surface. 

Cut into 1-inch strips, and drop into boiling squirrel stock.