3-4 raccoons, 4 to 6 lbs. each
5 tbsp. salt
2 tsp. pepper
8 medium onions, peeled
2 cups flour
1 cup shortening
12 small bay leaves

Skin, draw and clean coons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under forelegs and each thigh. Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper. Then dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake in moderate oven (350) two hours until tender. Make gravy by adding flour to drippings in pan. (Use 2 to 3 teaspoons for each cup of liquid or broth used).

As meat is roasting, prepare stuffing of:
3 loaves of day old bread, crumbled
2 1/2 tsp. pepper
2 1/2 tsp. powdered sage
4 beaten eggs
1 1/2 oz. dehydrated onion soup
4 stalks celery chopped
1/2 cup butter
4 cups coon broth

Bake in a large shallow pan in moderate oven (350 degrees F) for 30 minutes. Feeds 24 people.