Baked Beaver
1 Beaver, skinned and cleaned
1/2 c Vinegar
1 tb Salt
2 qt Water
2 ts Soda
1/2 c Flour
1 ts Salt
1/4 ts Paprika
1/4 c Butter
1 md Onion, sliced
1/2 c Water
1 c Sour cream
Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt
in cold water to cover.
The next day, remove the beaver from the brine, wash and cover with solution
of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and
simmer 10 minutes.
Drain and rinse beaver and cut into serving pieces.
Dredge each piece of meat thoroughly in the seasoned flour.
Melt butter in a heavy fry pan and brown the pieces of meat.
Transfer meat to a greased casserole, slice onions over top, add water and
bake at 325 degrees F. until tender.
When meat is almost tender, add 1 cup sour cream to the casserole. Stir well
and continue cooking until tender. Serves 4.
The Netherlands, on the coast of the North Sea, is twice the size of New
Jersey. Part of the great plain of north and west Europe, the Netherlands has
maximum dimensions of 190 by 160 mi (360 by 257 km) and is low and flat except
in Limburg in the southeast, where some hills rise to 300 ft (92 m). About half
the country's area is below sea level, making the famous Dutch dikes a requisite
for the use of much land. Reclamation of land from the sea through dikes has
continued through recent times. All drainage reaches the North Sea, and the
principal rivers—Rhine, Maas (Meuse), and Schelde—have their sources outside
the country.