1 med. raccoon
4 lg. onions
4 strips salted pork
2 c. beef stock

STUFFING:

5 lg. tart apples
2 tbsp. butter
1 tsp. cinnamon
1 c. dry bread crumbs
1 tsp. salt
1/2 tsp. pepper

Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soup kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes.

Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, bread crumbs, salt and pepper; mix well. Remove the raccoon from the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roast pan, with the legs folded under the body and fasten with kitchen string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack.

Bake at 400 degrees for 10 minutes to brown the meat. Reduce temperature to 325 degrees and add the 2 cups of beef stock. Cook for 1 hour, basting as often as possible. Transfer to a heated platter surrounded by the whole onions.