Here's my favourite:

Skin and gut a cat.
Clean it thoroughly and leave it in heavily salted water the whole night
to get
rid of bad smells. On the next day cut it into 6 pieces, dry it, coat
it in flour mixed with dried parsley greens, thyme and mint. Use
teaspoon of
each of thyme and mint, two teaspoons of parsley. Brush a roasting pan
with
butter, put the pieces of chopped cat inside and cover it with 3 onions,
cut into chunks or rounds. Clean and wash 0.3 L glass of fresh
mushrooms.
Cut it into somewhat thicker strips. Make a layer of them over the
onion,
salt it a bit and sprinkle it using one teaspoon of tarragon vinegar.
Peel 1
kg of potatoes, wash them and cut them into rounds half a centimeter
thick.
Put them over the mushroom in an even manner and salt it slightly. Cover
the
potatoes with 2-3 millimeter thick strips of smoked bacon (0.1 kg should
do). Sprinkle it all with another teaspoon of tarragon vinegar. You can
use
common vinegar at worst. Put the pan into oven and roast the tomcat.
Lower the
heat after 15 minutes, cover the dish with another roasting pan and
roast it
slowly for about 2 hours. To keep the meat tender, pour 0.1 L of
whipping
cream over it 1/2 hour before it's ready and continue to cook it
uncovered
so that bacon turns golden and crispy.