Fried Goundhog

We walked on to the house. Me and my little brother Ernie watched as Dad skinned the groundhog. He laid it down on its back and he cut a circle around each leg up at the foot. Then he cut his belly open all the way from its mouth to its tail. Then he cut it from the circle around its legs down to the split in its belly. He skinned it out of its hide. Dad always cut the fat off of groundhogs and rendered it in to oil. Then he would put the oil into a jar and keep it for cuts, burns and fever blisters. Dad took the hide, salted it down and tacked it up on the side of the smokehouse. He sometimes would make shoe strings out of a groundhog hide.
After he did all of that, he gave Mom the meat and told her to cook it for supper. Mom put it in a big kettle and cooked it until it started to boil. She let it boil for 15 minutes. Then she took the meat out and washed it off with cold water. She also washed the kettle to get the wild taste out. She put the meat back in and this time she cooked it until it got tender. Then she would roll the meat in flour. She put it in a big black cast iron skillet and fried it real slow with some onions in with it. After we got done eating there never was any groundhog left.