1 dressed muskrat, 1 to 1½ lbs
1 tbsp salt
1 qt water
¼ cup flour
2 tsp salt
¼ tsp pepper
⅛ tsp red pepper
¼ cup shortening
Paprika
1 large onion, sliced, 1 cup
¾ cup water

Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters by cutting across back and just below ribs. Fit into a glass or enamel bowl. Add salt and water to cover. Cover and place in refrigerator overnight. Next day, drain off salt water and rinse muskrat thoroughly in clear water. Drain well. Cut in serving pieces, p. 782. Place flour, salt, pepper and red pepper in a clean paper bag. Place a few pieces of muskrat at a time in the bag and shake to coat well. Heat shortening in heavy skillet and brown pieces slowly on all sides over medium heat. Sprinkle the browned surface with paprika. Push muskrat to one side and add onion. Allow to cook until onion is slightly yellow and transparent. Add ½ cup water, reduce heat, cover and simmer gently until tender, about 20 to 30 min, adding the remaining water as needed. Serve on hot platter with the gravy poured on the top. 2 to 3 servings.

MUSKRAT MARYLAND

1 large dressed muskrat, 1½ to 2lbs
1 qt water
1½ tsp salt
1 small onoin
½ tsp poultry seasoning
1 egg
½ cup milk
¾ cup flour
1 tsp salt
¼ tsp thyme
⅓ cup shortening
Water

Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters, cutting across the back and just below the ribs. Fit into glass or enamel bowl. Add salt water to cover (1 tbsp salt to 1 qt water), cover and place in refrigerator overnight. Next day, drain off salt water and rinse with clear water. Drain well. Place in a kettle and add water, salt, onion and poultry seasoning. Heat to boiling, reduce heat, cover and simmer for 20 min. Lift out parboiled muskrat, drain and cut into serving pieces. Make a batter by beating egg, milk and flour with rotary beatre until smooth. Add salt and thyme. Dip pieces of muskrat in batter and brown slowly in heated shortening until golden on all sides. Add ¼ cup water, cover and simmer for 20 min. Remove cover and cooked for 15 to 20 min until crisp again on outside, and tender. Serve with cream gravy if desired. 2 to 4 servings.

Meta Given’s Modern Encyclopedia of Cooking, Copyright ©️, 1955, by Meta Given