Instructions: Clean pheasants, cut into serving portions. Place in a stewing kettle and cover with water. Add carrots, onions and cabbage and cook slowly until nearly tender. Add potatoes, fat, salt and pepper. Cook until meat and vegetables are tender.

Dumplings: Sift flour, baking powder and salt together; beat eggs, add milk and stir into dry ingredients adding more milk if necessary to form a drop batter. Drop by tablespoon into hot mulligan and cover kettle tightly.

Cook for 15 minutes WITHOUT LIFTING THE LID.

Fish & Game Club

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