INGREDIENTS:

• 1 muskrat
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 medium sliced onion
• 1/2 cup fat
• 1 cup tomato catsup
• 1/2 teaspoon Worcestershire sauce

Directions:

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut into desired pieces. Place in deep pan and add 1 quart water, salt, pepper, onion and cook about 1 hour. Melt fat in skillet and fry meat brown on one side; turn, and immediately pour catsup and Worcestershire sauce over the meat. Almost cover with water (about 1 cup) and let simmer until gravy is thick enough to serve (about 30 minutes).