Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.
Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.
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Today's Featured Article - Old Time Threshing - by Anthony West. A lovely harvest evening late September 1947, I was a school boy, like all school boys I loved harvest time. The golden corn ripens well and early, the stoking, stacking,.... the drawing in with the tractors and trailers and a few buck rakes thrown in, and possibly a heavy horse. It would be a great day for the collies and the terrier dogs, rats and mice would be at the bottom of the stacks so the dogs, would have a busy time hunting and killing, all the corn was gathered and ricked in what we c
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