Soak the muskrat overnight in salted water.
Cook the potatoes and mash them with margarine.
Mix in salt, pepper, savory, garlic powder and chopped celery.
Stuff the muskrat with this mixture and sew it up.
Salt and pepper the muskrat.
Place on a rack in a roasting pan.
Place carrots and onions around the muskrat, bacon strips across the back and bake at 400\u00b0 for 10 minutes.
Pour 2 cups hot water over the muskrat and cook for about 1 hour.
Brown onion in frying pan with bacon grease.
Salt, sage and pepper muskrat, then flour.
Add muskrat to onion, frying until brown.
Pour in chicken broth and let simmer until tender.
First, trap muskrat.
Then skin muskrat, then cut into 4 pieces.
Once this is completed, dip into egg and milk, then roll into flour, cracker meal, salt and pepper.
Remove muskrat pieces in shallow, foil-lined pan.
Make sauce from remaining ingredients and brush on pieces.
Pour remaining sauce in bottom of pan.
Bake, uncovered, at 300\u00b0 for 90
minutes or until tender, basting every 15 minutes.
Cut the muskrat into serving size pieces and soak in salted water overnight.
Place the meat in a pot, add 1 quart of water, salt, pepper, garlic powder and onion.
Cook about 1 hour.
Brown meat in vegetable oil.
Pour ketchup seasoned with 1 teaspoon garlic powder over the meat.
Add some water and simmer about 30 minutes.
Soak muskrat overnight in salted water with 1 tablespoon salt to 1 quart water.
Remove meat from bones and grind.
Mix ground meat all with other ingredients.
Place in pie dish or other baking pan.
Place dish in a pan containing hot water.
Bake in oven (350 degrees F) 1.5 hours.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Rinse muskrat pieces several times until rinse water is clear; drain well. Dredge muskrat pieces with flour. Fry in oil in skillet until lightly browned; season with salt and pepper to taste. Remove to roasting pan.
Arrange onions and bacon in roaster. Sprinkle with sage. Add water. Roast, covered, for 2 hours at 350\u00b0.
Yields 12 servings.
Combine butter, onion salt, thyme and parsley.
In a cup measure or bowl (glass), microwave on High (100%) for 45 seconds to 1 minute.
Set aside.
Wash; cut into\tpieces.
Soak in salt water for 1 hour. Rinse and dry.
Dip
pieces
in batter made from milk and eggs and roll in\tflour.\tBrown
in a greased frying pan for 1 hour or until tender.
Make gravy from drippings and pour over meat before serving.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly