Squirrel And Dumplings

5-6 squirrels

4 cups water (for meat)

1 large onion' sliced

1 cup chopped celery with leaves

1 medium carrot, scraped and sliced

2 teaspoons salt

1/4 teaspoon pepper

1/2 cup cold water (for gravy)

6 tablespoons flour

Combine meat, water, vegetables, salt and pepper in a large kettle with tight cover. Cover, heat to a boil and simmer until meat is tender (one to one and a half hours). Remove meat from broth and pick out bones. Strain broth and mash vegetables through strainer into broth. Add water to make five cups. Return to heat and boil.

Stir one half cup cold water into six tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about one minute). Season to taste. Return meat to gravy, heat slowly to boiling while making dumplings.


2 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening

1/4 cup parsley, optional

1 cup water, approximately

Mix flour, baking powder and salt in a bowl. Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.

Drop dumpling batter into steaming kettle in 12 or more mounds, cover and cook 20 minutes with no peeking! Serve on heated platter with gravy separate.

Copyright 1998-2014 Stephen Ricciardelli