Laura,

Where it says dog think fox. Bon appetit.

Google    Emergency Food Preparation

Baked Dog DiRocco
1 small dog
10 bay leaves or any aromatic spice
1 onion
1 pod hot red pepper
1 GI mess kit spoon salt
black pepper
3 slices bacon

Mike DiRocco, who served three tours in Vietnam, offers a good tip on selecting the best dog for cooking. He says the Vietnamese judge how tender the dog will be by color; a white dog is best, brown second best and lastly a black dog. Skin and clean dog. Remove the glands from under the legs (they have a strong taste, though they are not harmful if eaten). Cut into sections. Put pieces in a pot. Add bay leaves or aromatics, then onion, red pepper and salt. Cover with cold water. Cover pot and boil gently for 30 minutes. Drain meat and discard water and seasonings. Cover again with cold water and boil for 1 hour. Again pour out the water and drain. Cover dog with cold water for a third time and cover pot. Boil gently until tender, about 1 hour. Drain. Put dog in pan. Season with plenty of black pepper and salt if needed. Cover with slices of bacon or fat pork. Put in a clay oven or a covered pan placed in hot coals and covered with coals. Bake for 1-1/2 hours. Make gravy with pan juices.