1 young raccoon, cut in sm. pieces
1/2 c. corn flakes
2 tbsp. bacon drippings
Soak raccoon in milk to cover for 1 hour. Remove. Roll in flour seasoned with salt and pepper. Sprinkle with corn flakes. Fry in hot bacon drippings. For gravy, remove raccoon from pan, drain off most of the fat, stir in flour, brown. Add cold milk, cooking and stirring until heated and thickened. Serves 6.