1 raccoon, skinned and cleaned
1 lg. onion
1 tsp. dry mustard
1 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
3/4 c. catsup
4 beef bouillon cubes
4 c. water
5 gingersnaps
3/4 c. vinegar
3/4 c. brown sugar

Cut prepared raccoon in serving pieces. Parboil and scrape off all other fat. Place pieces in roasting pan. Add cut up onion, sprinkle with mustard, allspice, salt, and pepper. In separate pan, heat catsup, bouillon cubes, water, gingersnaps, vinegar, and brown sugar. Pour over raccoon pieces and roast covered at 350 degrees until done, about 3 hours. Serves 8.