Boil the squirrel in hot water to cover in a stockpot until tender. (Or cook in 1 inch of water in a pressure cooker at 15 pounds pressure for 18 to 20 minutes or until tender.) Debone the meat and return to stock. Add the margarine to stock and bring to a boil. Combine the flour, baking soda and salt in a bowl. Add 1 cup boiling stock to bowl. Stir until a soft dough forms. Roll the dough very thin on a floured surface with a rolling pin. Cut into small pieces and drop into boiling stock. Simmer, covered, for 25 minutes. Makes 4 or 5 servings.
Ingredients
3 squirrels, cut into serving pieces
1/4 cup (4 sticks) butter or margarine
2 cups flour
1/4 teaspoon baking soda
3/4 teaspoon salt
