Category : Poultry
Author : 35
Hits : 2956
Date : 18/06/2002
1 muskratWater1 tsp. salt1/8 tsp. pepper1/2 med. sliced onion1/2 cup fat1 cup tomato catsup1/2 tsp. Worcestershire Sauce
Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 quart water, salt, pepper, and onion. Cook about 1 hour. Melt fat in skillet and fry meat to 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).
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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