INGREDIENTS:

4 Muskrats (all fat and glands removed)
1/2 lb Bacon
1/2 Celery bunch, chopped
4 Onions, chopped
1/2 lb Oleo
1/2 ts Cayenne pepper
Salt
Pepper
21 oz Tomato soup (2 standard cans)

Directions:

Saute bacon, celery, onions, oleo and cayenne pepper together for 10 minutes. Put rats in bottom of a pan you can cover tightly. Pour sauteed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) Bake, covered, for 2 1/2 hours at 350 degrees F or until done.