1 young muskrat
1 egg
3/4 c. milk
1 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. fat
1 tbsp. water

Cut muskrat into serving size pieces and soak 8-10 hours in cold salt water (1 tablespoon salt to 1 quart water). Parboil 15-20 minutes, drain and wipe dry with damp cloth.

Combine egg, milk, salt, and flour to make a smooth batter. Dip meat in batter and drop into hot fat and brown on all sides. Add water to skillet. When brown, reduce heat, cover and cook slowly until tender (about 1 1/2 hours).