Ai
Baked Muskrat

1 muskrat
salted water
2 slab salt pork
1 small onion
butter or lard

After skinning the muskrat, cut off the head and feet. (Make sure you
remove the musk parts, which are located under the front legs.) Soak
an hour or two in slightly salted water. Place in a baking dish (may
be left whole or cut up) and add two or three slices of salt pork and
a small onion. Butter or lard should be rubbed on the meat before
baking so it will not dry. Bake in a moderate oven until the meat is
tender when tested with a fork. Serve with baked potatoes and hot
scones (fried bread).

from: Oneida, Iroquois Cookbook