One muskrat
Water
1 tsp. salt
1/8 tsp. pepper
1/2 med. sliced onion
1/4 cup bacon fat
1 choppede onion
1/2 cup chopped clelery
1 can Italian or stewed tomatos
1/2 tsp. Worcestershire Sauce

Soak muskrat overnight in buttermilk. Wash and clean thoroughly. Then disjoint, and cut into desired pieces. Place in a deep pan and add 1 quart water, salt, pepper, and onion. Cook about 1 hour. Melt fat in skillet and fry meat to brown on one side. Turn and immediately put in vegetables and Worcestershire Sauce. Almost cover with water (about 1 cup) and let simmer until tender (about 30 minutes).