Cream Muskrat Casserole

5 Tb. butter 
2 muskrats cut into pieces
1 1/2 cups.thick cream
1/3 cup vinegar
5 scallions diced 
salt and pepper to taste
1/2 tsp. thyme 

Melt 3 tablespoons of butter in casserole and brown the muskrat
pieces lightly in it.  Mix the cream, vinegar, scallions, salt,
pepper, herbs and butter to the ingredients.  Pour half the cream
mixture over the muskrat.

Cover casserole and simmer over very low heat for an hour.  Be
careful not to burn the mixture.  Skim off the butter and add
remaining cream mixture.  Heat gently for 10 minutes until sauce
thickens.


                                             Serves 6