Melt 3 tablespoons of butter in casserole and brown the muskrat
pieces lightly in it. Mix the cream, vinegar, scallions, salt,
pepper, herbs and butter together. Pour half the cream mixture
over the muskrat. Cover casserole and simmer over very low
heat for an hour. Be careful not to burn the mixture. Skim off the
butter and add remaining cream mixture. Heat gently for 10
minutes until sauce thickens.