| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Possum, whole, uncleaned |
| 1 |
|
Onion, large, chopped |
| 1 |
tb |
Bacon fat |
|
|
Possum liver |
| 1 |
c |
Bread crumbs |
| 1 |
ts |
Red pepper, chopped |
|
|
Worcestershire sauce, dash |
| 1 |
|
Egg, hardboiled, finely chop |
|
|
Salt to taste |
INSTRUCTIONS
Possums are roasted with hide on, so prepare a large pot of scalding hot
water. Dip possum in it for a few minutes, then remove the hair by scraping
with a dull knife, as you would scrape a hog. If some hair comes off hard,
dip again in scalding (not hard-boiling) water. Wash with soap and water,
then remove entrails, keeping washed liver. Remove head and tail (some
people keep the head on). Soak in cold water to which is added 1 cup salt.
Drain and rinse with boiling water. Stuff with possum stuffing, close the
opening, and roast in black iron pot with a little water for 1-1/2 hours at
350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour
before possum is done.
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