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2 Squirrels; cleaned and dejointed
5 c Hot water
1 ts Salt
2 Onion; diced
1 c Celery; diced
1 c Carrot; diced
1 Green pepper, shredded
2 tb Butter or margarine
1/2 c White or brown rice
3 tb Flour
Place squirrels in cooker with water, salt and pepper. Pressure cook
at 15 lbs. pressure for 25 to 30 minutes. Meantime, saute the
vegetables in the fat until soft and yellowed. Remove squirrels from
cooker. Add vegetables and rice to broth in the cooker and pressure
cook 7 minutes at 15 lbs. pressure. Cut squirrel meat in small
pieces, roll in flour and add to stew. Bring to boiling point and
serve with born bread. Serves 4 to 6.
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