Baked Coon - cooking recipe

Ingredients

1 raccoon
salt
water

Preparation

The
raccoon
which
makes
free with the farmer's corn gets very fat in the fall, on the corn, apples and clover and makes delicious
eating.\tThough often thrown away because of the prejudice that many people have against wild meat.\tFirst skin the
coon carefully, then remove the layer of fat, which is
often an
inch
thick and right under the skin.\tThis fat would\tgive the
meat a disagreeable, oily taste, if left on. But it is nice and white and can be tried out the same as leaf lard, and used for soap.