Posted by Dunk on August 04, 2008 at 19:19:18 from (68.186.216.102):
In Reply to: OT: Potted Meat posted by Dan in CO on August 04, 2008 at 16:07:26:
In my previous posts in this topic, I have mentioned my Granddad, and squirrel dumplings.
I am going to take that just a little bit father.
And this is the honest truth.
Around the time I was 8 years old my grandaddy started taking me squirrel hunting with Remington .22 rifles. He died when I was 10.
When we got home, we cleaned the squirrels, to do it to suit Papa, it took 2 folks to skin them, one on each end.
We skinned them all the way leaving the head on, and just popping out the eyeballs, cutting only the feet, and tail off, and gutting them.
Tails were saved in a shoe box.
Then they were boiled, then turned off and let cool, meat separated from the bones, and head, and meat and broth fired back up for the dumplings.
Well the heads were saved in a bowl, a pop on the top, with the back side of a spoon and it opened right up, and there was the brain, it was very good, it took Papa a while to get me to try them, but then he had a hard time keeping me out of them.
Ifn you ain't tried it, don't knock it.
Papa also had a Stevens 16ga double barrel shotgun, he traded a calf for it in the '40s, I shot my first rabbit with it when I was 10 years old. One of my cousins got it when he died. I still have the .22 rifles.
I now have a Stevens 410ga double barrel shotgun, that is the exact same gun, except for the ga.
This post was edited by Dunk at 19:31:52 08/04/08.
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