"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

MUSKRAT Recipe

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This recipe for MUSKRAT, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Muskrat
1/4 lb salt pork
1 large onion sliced
dash of red pepper
1 tbsp flour
1 tbsp butter
hominy
turnip greens

Directions:
Directions:
Skin and clean the muskrat and stand overnight in cold water containing a teaspoon of salt to each pint of water. Then fry the salt pork in the kettle in which it is to be cooked. Cut the muskrat in sections, rinse with cold water, dry with paper towels and place on top of the salt meat. Add sliced onion and a dash of red pepper. Pour in boiling water to the depth of an inch and a half. Cover and simmer until tender, about an hour. Thicken the gravy with a tablespoon each of four and butter creamed together; bring to a boil and pour over the muskrat. Serve with hominy and turnip greens.

Number Of Servings:
Number Of Servings:
whoever wants to eat it.......
Preparation Time:
Preparation Time:
overnight
Personal Notes:
Personal Notes:
Another strange recipe from the old cookbook. I typed up the directions just as they appear in the book.

 

 

 

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