1 tb Salt
1 c Flour
4 tb Fat
1/2 ts Salt
1/4 ts Pepper
1. Skin and clean woodchuck and cut into 6 or 7 pieces
2. Put in pot, add salt and enough water to cover and parboil for 1 hour.
3. Remove meat from the broth, and drain.
4. Dredge meat in flour, salt and pepper.
5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.
From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada,
typos by Bert Christensen