INGREDIENTS:

• 3-4 muskrats (all fat and glands removed)
• 1/2 lb bacon
• 1/2 bunch celery, chopped
• 4 onions, chopped
• 1/2 lb oleo
• 1/2 tsp cayenne pepper
• salt pepper
• 21 oz canned tomato soup (2 standard cans)

Directions:

Saut' bacon, celery, onions, oleo, and cayenne pepper together for 10 minutes. (2) Put rats in bottom of a pan you can cover tightly (my mother makes a double batch and uses the roas- ter she cooks turkey in). (3) Pour saut'ed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) (4) Bake, covered, for 2 1/2 hours at 350 deg. F or until done.