2 squirrels
1 sm. onion
5 carrots, cut in 1 inch pieces
4 medium potatoes, cut in 1 inch pieces
1 tsp. dried parsley flakes
1 1/2 tsp. salt
1/2 tsp. pepper
Pastry for double crust for 8 x 12 x 2 inch baking dish

Boil the squirrels and onion in water to cover until the meat is tender and will fall off the bones. Boil the potatoes, carrots, and parsley until almost done; save the liquid and set aside to cool. Make a medium thick gravy your favorite way, using the liquid from the squirrel; if needed, use some of the vegetable liquid. While this is cooling, line the baking dish with the pie crust; pour the gravy, squirrel, and vegetables into the shell. Cover with remaining pie crust. Bake in oven at 375 degrees for 45 minutes or until crust is brown. Yield: 6 servings.