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Shanna's Stewed Raccoon

1 Raccoon, cleaned, skinned, head removed
1 tablespoon salt
1 large onion, peeled and coarsely chopped
5 large carrots, peeled and cut in slices
3 potatoes, peeled and cut up as desired
Salt and freshly milled pepper to taste
Cut Raccoon into pieces. Place in a large pot. Cover with water, add 1 tablespoon salt and bring to a boil. Reduce to hard simmer and simmer for 1 hour.

Remove meat from water. Place pieces in a large roasting pan (or tear the meat from the bones and cook just the meat) along with 2 cups of the water in which the beast was cooked. Cook for 40 minutes.

Add onion, carrot and potatoes. Season with salt and pepper to taste, cover and bake another 20 minutes or until vegetables are done.

Remove vegetables to a platter, and leave meat in the pan. There should be some liquid in pan with meat. If not, add some of the original cooking water to make about 3/4 cup. Bring quickly to a boil on top of the stove, adjust seasonings and thicken with a little flour dissolved in water. Remove to platter with vegetables and serve hot.

Serves 4 - 6 people.

When you say that you agree to a thing in principle you mean that you have not the slightest intention of carrying it out in practice.

- Otto von Bismarck