1 lg. squirrel, cooked and deboned
2 lg. carrots
2 stalks celery
1 med. onion
Salt, pepper, celery seed
2 eggs, boiled, chopped

Cook vegetables in squirrel broth. Add seasonings to taste. Cook until carrots are tender. Add squirrel meat back to stewed vegetables.

Make dumplings from equal parts of plain and self-rising flour and enough cold water to make a soft dough. Press out to desired thinness on floured surface.

With stew gently boiling, add chopped eggs and drop dumplings in. Cook about 10 minutes or until dumplings are done.