roasted raccoon

from gourmet magazine:

Roasted Raccoon
The Way We Cooked: Vintage Gourmet
October 1950

Skin and carefully clean a young raccoon, removing the kernels from the small of the back. Hang it for several frosty nights in the open air. When ready to cook, parboil for 1 hour in salted water with 1 onion stuck with 2 cloves, 1 bay leaf, 2 pods chili pepper seeds and veins removed, and 1 carrot, sliced. Bake the raccoon as for roasted opossum and garnish with candied yam.


you know, as for roasted possum.