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Prepare squirrels and rabbits, cut in pieces, flour and fry until brown in a little good drippings, and place in a stew pan. Add 1 quart boiling water, 1/4 of a lemon sliced very thin, a teaspoon of salt, a small glass of sherry and 1 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 the top of the meat, let them boil, covered closely, for fifteen minutes; pile the meat in the center of a hot platter, arrange dumplings along it. Thicken the gravy with 1 tablespoon of Gold Medal flour browned in 1 tablespoon of butter and pour gravy over meat.
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