Directions
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.

? Servings.