2 squirrels, cut up
1/2 tsp. salt
1/2 tsp. black pepper
1 bay leaf
1 cup rice, uncooked
Place cut-up squirrel in large pot and cover with water. Add salt, pepper and bay leaf. Bring to a boil and reduce heat. Simmer for 1 to 2 hours or until meat begins to fall off the bone, adding water as necessary. When done, remove bay leaf and discard. Remove squirrel pieces and allow to cool. Remove meat from bones and return meat to pot. Add rice, bring to a boil, reduce heat and simmer for about 30 minutes or until rice is done.
David W. Foxworth
APO AE