1 muskrat
1 1/2 tsp. salt
1/4 tsp. paprika
1/2 c. flour
3 tbsp. fat
3 lg. onions, sliced
1 c. sour cream

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.