Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a
solution of equal parts of water and vinegar with addition of one sliced onion
and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover
with fresh boiling water. Add one sliced onion, celery and salt and pepper to
taste. Cook until tender; thicken gravy with flour.