4-5 dressed young raccoons (no old Ridge-Runners)
5 lb. potatoes
4 lb. carrots
6 lg. onions
6 whole celery stalks
2 pkg. brown gravy mix
2 beef bouillon cubes
Salt and pepper to taste

Soak raccoon in salt water overnight. Drain and quarter the meat the following morning. Place meat in the bottom of a 16-20 quart kettle, cover with water, adding brown gravy mix, bouillon cubes, salt, pepper, celery, carrots, onion and potatoes in that order. Cover and cook 2-3 hours or until potatoes are done. This will serve 6-8 with enough usually left for raccoon sandwiches the next day.