Muskrat Stew

1 muskrat cut into pieces
flour 
salt and pepper 
2 1/2 Tb. butter 
7 cups boiling water 
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne 
3 medium onions, sliced
2 cups canned tomatoes with juice

Roll the muskrat pieces in flour, salt, and pepper.  Brown in
butter.  Add muskrat and all other ingredients, (with the
exception of the tomatoes), to the boiling water, cover, and
simmer for 1/2 to 2 hours.  Add the tomatoes and continue to
simmer another hour.

                                        Serves 4