Roast Beaver - cooking recipe

Ingredients

1 young beaver carcass
1/2 to 3/4 lb. sliced bacon ends
1 1/2 c. chopped celery (leaves)
6 carrots, cut in 2-inch chunks and split in half
4 onions, sliced 1/4-inch thick
thyme, marjoram and basil
3 to 4 small chilies
2 bay leaves
salt and pepper
bouillon
2 lemons, sliced

Preparation

A 10 to 12 pound dressed young beaver will fit whole in a roaster.
For larger carcasses, cut into 4 to 6 pieces.
Place on rack to keep off the bottom of the pan.
Salt and pepper.