Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water.
Parboil until about half-cooked in water with the bay leaf, onions, and garlic.
Celery may or may not be added. Drain, roll in flour and brown in hot fat, season
with salt and pepper. Bake in covered pan in a moderate oven until tender. Gravy
may be made from the drippings. Plan the same number of servings as from a similar
weight of pork (8 oz. per serving). Beaver is very rich.