| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Meats, Game, Southern | 6 | Servings |
INGREDIENTS
| 1/2 | c | Lime |
| 1 | g | Water |
| 1 | c | Salt |
| 1 | Red pepper pod | |
| Southern Cooking | ||
| Grosset & Dunlap | ||
| New York |
INSTRUCTIONS
Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 192 DULL, Mrs. S.R. Submitted by John Hartman Indianapolis, IN hartman@indy.net Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Mar 26, 1998
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