|3 squirrels, cut in serving pieces||1 tsp salt|
|Flour||1/4 tsp tarragon|
|4 Tbs butter||Dash of red pepper|
|2 large onions, sliced||3 carrots, sliced|
|2 large tomatoes, chopped (2 cups)||2 stalks celery, chopped|
|2 cups beef bouillon|
Douse squirrel pieces in ﬂour and brown in butter in a Dutch oven. Add onions and saute for a few minutes. Add tomatoes, bouillon, salt, tarragon, and pepper and simmer, covered, for 30 minutes. Add carrots and celery, cover and simmer another 40 minutes or until meat and vegetables are tender.
Bounty of the Earth Cookbook