Soak muskrat in water to cover, with 1 tablespoon salt per quart
of water, overnight. Cook potatoes and mash with butter, 1/2
tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff
muskrat with potato stuffing, and sew up or truss. Rub with 1
teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster,
with legs tied to body. Arrange carrot quarters around the muskrat
and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2
cups hot water over the meat and cook an additional 35 minutes.
Remove bacon and cook for 10 minutes more.