PATTIES: Remove meat from bones and grind. Add bread crumbs, onion, salt, pepper, egg, and fat; mix thoroughly. Form into patties; dip into egg; then dip in bread crumbs. Fry in hot fat until brown. Cover with currant jelly sauce and place in slow oven for 1 hour.
WOODCHUK PIE
1 woodchuck, skinned and cleaned 1/4 cup onion 1/4 cup green pepper 1/2 tbsp minced parsley 1 tbsp. salt 1/8 tsp. pepper 4 1/2 tbsp. flour 3 cups broth
Biscuits: 1 cup flour 2 tbsp. baking powder 1/4 tsp. salt 2 tbsp. fat 1/4 cup milk
Cut woodchuck into 2 or 3 pieces. Parboil for 1 hour. Remove meat from bones in large pieces. Add onion, green pepper, parsley, salt, pepper, and flour to the broth and srit until it thickens. If the broth does not measure 3 cups, add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish.
For biscuits: sift flour, baking powder, and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make it fit the dish. Place dough on top of meat, put in a hot oven (400 degrees F.) and bake 30 to 40 minutes or until dough is browned. Serves 6-8.