82 ANIMAL COMPETITORS 



trim off any subcutaneous glands that may adhere to 

 the meat." 



The following published recipes for cooking 

 muskrat are credited to George T. Bowen, a 

 caterer of Baltimore, Md. : 



"Fried Muskrat. Wash the meat thoroughly and 

 cut in quarters. Let it lie in salt water for an hour 

 or more, then wash, dry with a cloth, and season. 

 Dip the pieces in a prepared egg-batter and dust them 

 with flour or meal. Place the lard in a frying-pan 

 and let it get hot. Then put in the muskrat and fry 

 very slowly for an hour. Prepare a gravy of milk, 

 butter, flour, and parsley, and season it to taste. 

 After it thickens pour it over the cooked muskrat. 



"lioast Muskrat. Wash the meat thoroughly, let it 

 lie for an hour or more in salt water, and then wash 

 again. Put it in a pan with water, salt, pepper, 

 butter, and a little onion; sprinkle flour over it, and 

 baste it until it is thoroughly done. 



"Stewed Muskrat. Wash the meat thoroughly, cut 

 it in pieces, and let it lie in salt water for an hour. 

 Then wash again, put it in a saucepan, and season 

 with butter, salt, and pepper to taste. Let it simmer 

 slowly, and when nearly done put parsley and a lit- 

 tle chopped onion into it. When entirely done 

 thicken with a gravy of flour and water, as for stewed 

 chicken." 



Steady demand for muskrat fur. It is, how- 

 ever, for its pelt that the muskrat is chiefly 



