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LOCATION: Recipes >> Variety Meats >> Squirrel 03

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Squirrel Pot Pie

Prepare squirrels as rabbits, cut in pieces, flour and fry brown
in a little good dripping and place in a stew pan. Add one quart
boiling water, 1/4 of a lemon sliced very thin, a teaspoon of salt,
a small glass of sherry and one minced onion fried brown in a
tablespoon of butter. Cover all closely and stew for an hour.
Make a delicate biscuit crust, cut in rounds and lay them on top
of the squirrel, let them boil closely for fifteen minutes; pile
the squirrel in the center of a hot platter, arrange dumplings
along it. Thicken the gravy with one tablespoon of flour browning
one tablespoon of butter and pour gravy over meat.

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