6 coot
1 dozen onions
Bacon fat
Salt

Skin coot. Clean, and cut off head, feet, wings, and tail. Rinse in cold water. Slice onions. Use a frying pan large enough to handle coot, onions, and stirring action without spilling over. Place frying pan on low heat and add a generous amount of bacon fat. When fat is melted, add onions to cover the bottom of the pan, then add pieces of coot. Add salt to taste, and place cover on pan. Cook on low heat until done, stirring occasionally. If necessary, add a little water to prevent scorching. Serves 5.