How to Cook a Coon

1910

In preparing to cook a coon see that the kernels have been thoroughly cut out of the arm pits, groins and from under the root of the tail after it has been skinned. Coons' kernels are similar to musk glands. The carcass should be hung up in the frost for two or three days to freeze by night and thaw by day until properly tendered and then parboiled and baked. Some use a dressing of bread, sage and onions; others use oysters and crackers; still others use sweet potatoes or persimmons. All use a basting rich in butter, red pepper and vinegar. A coon beyond all other flesh absorbs any other flavor put with him, so sweet herbs are occasionally used. Not too fat nor too lean, he makes a fine repast for a hunter's supper.