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 and seasonings in squirrel broth until done.

Make dumplings from equal parts self-rising and plain flour, mixed with enough cold water to make a soft dough. Press out to wafer thinness (or whatever desired) on a floured surface. Add eggs and drop into gently boiling stew and cook until done, about 10 minutes.