INGREDIENTS

INSTRUCTIONS

Skin and clean possum or bandicoot, then quarter the animal*. Place it in a
large pot or camp oven along with water and salt. Cover and simmer gently
for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and
simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting
being associated with this.) Strain soup through a large holed colander
when meat has left bone and remove bones, especially small ones. Return
soup to the pot and add parsley and celery leaves. Thicken with a little
flour or gravox. Cut fried bread into 1 inch squares and serve soup over
toast,boiling hot.
* For those of you that haven't met a bandicoot, it is something between a
possum and a raccoon, sort of, I think, maybe. *Video tape this please. I
have no idea how to do it. Also, for this recipe, "first you have to catch
a possum or bandicoot", but then that's another story. *Tin of corn? Well a
can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain
it and throw it away, it does make me wonder what the critter adds to the
recipe. *Gravox is a meat concentrate seasoning I think. The dish must be
need some flavor. *Fry the bread any way you want to. No hints given. It
could be toast, buttered bread that is fried in a pan, or maybe deep fried
in some fashion. *All things considered, a brick or stone would be an
alternative if you don't happen to have a possum or bandicoot available.
Source: Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0
86417 230 3
Typos and comments* by : Gerry Nolan "If at first you don't succeed,
destroy all evidence that you even tried." Posted to MealMaster Recipes
List, Digest #160
Date: Sun, 2 Jun 1996 15:10:50 -0400
From: GNolan554@aol.com

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