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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).
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