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. 
“Roast 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 
ehicken.”’ 
Steady demand for muskrat fur. It is, how- 
ever, for its pelt that the muskrat is chiefly 
