1 raccoon, trimmed of all fat, cut in serving pieces
1/2 c. sliced onions
1 tsp. salt
4 laurel leaves
6 peppercorns
6 whole allspice
1/4 c. vinegar
1 tbsp. flour
1 1/2 c. sour cream

Put raccoon in deep pan, cover with water, add onions, seasonings, vinegar. Simmer until meat is tender. Remove meat, keep hot. Strain stock and return to pan. Stir flour well into sour cream; add to simmering stock, add meat; heat through but do not boil. Serve sauce over meat.