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The Foxfire Book - "Dressing and Cooking Wild Animal Foods" Summary & Analysis

Eliot Wigginton
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This article discusses the preparation and cooking of many animals listed in the previous article. First, the author discusses the dressing of a raccoon. First, the animal is bled and then skinned. The musk glands are removed from under the front arms, the ears are removed, the intestines and organs are removed, and the head, tail, and feet are removed. The carcass is then boiled before cooking. To cook, the animal is boiled in salt water with black and red pepper until tender, and then baked.

Alternately, the carcass can be boiled with potatoes to remove the wild taste, rolled in flour, salt, and pepper, and baked in a Dutch oven. Still others boil the whole animal, rather than skin it, scrub it to remove the fur, then remove the internal organs, and stuff it with sweet potatoes and bake, while others smoke the raccoon, as one would a hog...

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This section contains 746 words
(approx. 2 pages at 400 words per page)
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