Ingredients

1 lb. raccoon meat
1 oz. salt pork
1/2 med. onion
1 stalk celery
1/2 inch strip green pepper
1/2 C. bread cubes
1/4 C. milk
1/2 tsp. salt
1/8 tsp. pepper
Dash of cayenne
1/2 tsp. thyme
1/4 C. oil
1/2 C. ketchup
1 tsp. Worcestershire sauce

Cooking Instructions

Cut meat off bones and grind fine with salt pork and vegetables. Soak bread in milk; add with salt, pepper, and thyme to meat and mix well. Shape into 6 cakes and brown in fat, turning to brown well. Pour mixture of ketchup and Worcestershire sauce over top; cover and simmer or bake in slow oven (300-325 degrees) for 30 minutes or until done. The original recipe, which appears in Small Game for Dinner by Iowa State College, suggests serving on slices of fried eggplant or green tomatoes, with browned potatoes, Harvard beets, coleslaw, cornbread and blackberry jam or mint jelly.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: