2 onions, sliced
1/2 cup celery, sliced
Vinegar and water
Salt and pepper
1. Clean woodchuck; remove glands; about nine along back and under armpits.
2. Cut into serving sized pieces.
3. Optional soak with your favorite soak. Old folks used to use a salt water or a half water half vinegar soak in my area.
4. Parboil 20 minutes, drain, and cover with fresh boiling water.
5. Add veggies.
6. Cook until tender, thicken with flour.