squirrels in four quarts of water until tender. Remove
squirrels from broth, let cool, then remove meat from
bones. Set aside.
large bowl, mix flour, egg and one teaspoon of salt
with 3/4 cup of broth and roll into ball.
the broth to remove any stray shot then resume boil.
Return meat to boiling broth.
a floured cutting board, use rolling pin to roll the
dough ball to a thickness of 1/16 inch. Cut into 1-inch
wide strips and drop strips one at a time into the boiling
broth. Gently shake pot after last dumpling is added
to prevent sticking.
approximately 10-15 minutes until dumplings are tender.
Salt and pepper to taste.