• 2 squirrels dressed (About 2 - 2 1/2 lbs.)
• 2 ½ cups water
• 1 ½ tsp. salt
• 2 tbsp. butter
• Rolled dumplings
• Dash of black pepper
• Parsley

This is good for squirrels that may be too tough for frying. Thoroughly wipe squirrels with a damp cloth and remove all hair, also remove any shot along with the scent glands. Wash inside and out with warm water and cut into serving size pieces. Place squirrel into a kettle with water and salt; then heat to boiling. Reduce heat; cover tightly and simmer until meat is almost ready to fall from the bones, (About 2-3 hours). Add pepper and butter, Increase heat and bring to a boil. Place rolled dumplings on top of squirrel; replace cover and cook for an additional 12-15 minutes. It's very important that you do not lift the cover. Remove squirrel and place on a hot plate, arranging the dumplings around the edge. Make gravy from pan drippings an pour over squirrel and dumplings. You may sprinkle fresh chopped parsley over the top for garnish.