After removing the pelt, place the animal on ice for twenty-four hours, then dress as rabbit. That is, split the body lengthwise (including the head) and carefully remove all the organs, especially the little bunches or "kernels" under the forepaws, which will otherwise impart a strong flavor to the game. Stand thirty minutes in cold, salted water, then drain, wipe dry and sprinkle liberally with salt and pepper and a dash of curry. Stuff with prune dressing and sew carefully into shape. The animal is now ready to "truss." To accomplish this successfully, cut the sinews under both front and hind paws, bending the forepaws backward and the hindpaws forward, pinning each securely into position by means of skewers. Tie a string around the animal's neck, then catch it on the first set of skewers, pass around the body and fasten securely on the second set. Wrap in cheesecloth, and plunge into spiced boiling water to cover, simmering it one hour.

The water should contain:

1 slice of onion 1 bay leaf

A 2-inch stick cinnamon

1 tablespoonful vinegar 1 teaspoonful salt

Remove the cheesecloth and place the woodchuck in a baking pan, and dredge with 1/4 cupful flour, allowing part of it to fall upon the pan. Insert a narrow strip of bacon along the back. When the flour browns, baste every ten minutes, for an hour, with 3 cupfuls of hot water, containing 1/2 cupful of- butter, and a few spices.

Remove the skewers and string; lay the woodchuck on a bed of clover blossoms and leaves (as that is the favorite food of the little animal) and garnish with strips of bacon and lemon slices, alternately on back, bits of pimentoes in the eye sockets and a slice of lemon in the mouth. Serve with the gravy from the baking pan, further seasoned with 1/2 cupful of stuffed olives, sliced, 2 tablespoonfuls minced cooked onion, and 1/4 cupful sliced cooked carrots. The flavor is delicious - a cross between duck and squirrel, yet more delicate than either.