1 lb. raccoon meat
1 oz. salt pork
1/2 med. onion
1 stalk celery
1/2 inch strip green pepper
1/2 c. bread cubes
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
Dash of cayenne
1/2 tsp. thyme
1/4 c. oil
1/2 c. ketchup
1 tsp. Worcestershire sauce

Cut meat off bones and grind fine with salt pork and vegetables. Soak bread in milk; add with salt, pepper, and thyme to meat and mix well. Shape into 6 cakes and brown in fat, turning to brown well.

Pour mixture of ketchup and Worcestershire sauce over top; cover and simmer or bake in slow oven (300-325 degrees) for 30 minutes or until done. The original recipe, which appears in Small Game for Dinner by Iowa State College, suggests serving on slices of fried eggplant or green tomatoes, with browned potatoes, Harvard beets, coleslaw, cornbread and blackberry jam or mint jelly.