A summer feast

In digitizing its files of old recipes from the Milwaukee Journal, the Milwaukee Public Library has uncovered this adventurous dish:


1 raccoon, skinned and cleaned
1 large onion
1 tsp. dry mustard
1 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
3/4 cup catsup
4 beef bouillon cubes
4 cups water
5 gingersnaps
3/4 cup vinegar
3/4 cup brown sugar

Cut raccoon into serving pieces. Cut all fat from pieces and remove fat glands from the legs. Parboil and scrape the remaining fat off the pieces. Places pieces in a roaster or roasting pan. Add onion, cut up. Sprinkle with mustard, allspice, salt and pepper. In a separate pan, heat catsup, bouillon cubes, water, gingersnaps, vinegar and brown sugar. Pour mixture over raccoon pieces and roast, covered at 350 degrees until done, about three hours. Serves eight.

I’d make a meal out of this with some Bee Cake and Baked Beans au Schlitz, but where am I going to get a can of Schlitz?

via metafilter

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