Cut legs and back into serving size pieces;discard rest. Soak meat overnight in salted water. Rinse carefully. Place in kettle with salt and onion. Cover with cold water and bring to a boil. Turn down the heat and simmer until tender. Drain. Dry with towel. Dredge with seasoned flour and brown in hot oil and butter. Yields 8 to 10 servings, but would probably serve a crowd of 100 and still have plenty left over.