3-4 raccoons, 4-6 lbs. each
5 tbsp. salt
2 tsp. pepper
2 c. flour
1 c. shortening
8 med. onions, peeled
12 sm. bay leaves

Cut prepared raccoon in serving pieces. Reserve meaty backs and legs for baking. Cook remaining pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper.

Dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake at 350 degrees for 2 hours, or until tender. Make gravy by adding flour to drippings in pan. Use raccoon broth for liquid. Serve pieces over dressing. Pass gravy. Serves 24.

DRESSING:

3 loaves day-old bread, crumbled
2 1/2 tsp. salt
1 tsp. pepper
2 1/2 tsp. powdered sage
4 eggs, beaten
1 (1 1/2 oz.) pkg. dehydrated onion soup
4 stalks celery, chopped
1/2 c. raccoon broth

Bake in a large shallow pan at 350 degrees for 30 minutes.