| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Main dish, Meats, Game, Southern |
6 |
Servings |
INGREDIENTS
| 1 |
|
Young, fat possum |
| 2 |
tb |
Butter |
| 8 |
|
Sweet potatoes |
| 1 |
tb |
Sugar |
|
|
Salt |
|
|
Brent Williams |
|
|
1996 |
INSTRUCTIONS
First, catch a possum. This in itself is excellent entertainment on a
moonlit night. Skin the possum and remove the head and feet. Be sure to
wash it thoroughly. Freeze overnight, either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly
salted water along with the butter and sugar. At the same time, stew the
possum until tender in a tightly covered pan with a little water. Arrange
the taters around the possum, strip with bacon, sprinkle with thyme or
marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net
Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Mar
26, 1998
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