THE MUSKEAT. 



23 



the entire legislature to partake of their hospitality. The chief dish 

 was muskrat, but no hint of what they were eating was given the 

 legislators until the banquet was over, when the toastmaster informed 

 the guests that the club desired to have a law passed giving protection 

 to the excellent game of which all had just been partaking, which was 

 muskrat. The law was passed without opposition. Since then invi- 

 tations to the club's muskrat dinners have been greatly prized. 



Preparing- and Cooking. 



The flesh of the muskrat is dark red in color but fine grained and 

 tender. Unfavorable opinions as to its flavor arise, probably, from 

 lack of skill in cooking or from carelessness in skinning the animal. 

 In the usual method of skinning, the hair side of the pelts does not 

 come in contact with the flesh, the musk glands often come off with 

 the skin, and only in summer does the musky odor pervade the flesh. 

 An unskilled person is more likely to leave some of the odor, but in 

 winter it may all be removed by washing. The novice should be 

 careful to keep the fur from touching the flesh, to avoid cutting into 

 the musk glands, and to trim off any subcutaneous glands that may 

 adhere to the meat. 



The following recipe for cooking muskrat is taken from Forest 

 and Stream: 



Soak the carcass over night in cold water or let it freeze in the open air. 

 Cut in pieces ready to serve and place in a pot with a few slices of salt pork. 

 Add water enough nearly to cover the meat and stew slowly until about dry — 

 say, for an hour and a half. Pepper and salt to taste while cooking." 



We are indebted to George T. Bowen, a caterer of 440 West Biddle 

 street, Baltimore, Md., for the following recipes for cooking muskrat: 



Fried muskrat. — Wash the muskrat thoroughly and cut in quarters. Let it 

 lie in salt w^ater 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, aud 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 sauce pan, and season 

 vvith butter, salt, and pepper to taste. 



Let it simmer slowly, and when nearly done put parsley aud a little chopped 

 onion into it. When entirely done thicken with a gravy of flour and water, as 

 for stewed chicken. 



« Forest and Stream, L, 368, 1898. 



396 



