Roast Opossum

Found in a

1938

cook book

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The opossum is a very fat animal with a

peculiarly flavored meat.

.

To dress, immerse in very hot water

(not boiling)

for 1 minute.

Remove and use a dull knife to scrape off hair so

that skin is not cut.

Slit from bottom of the throat to hind legs,

and remove entrails.

Remove head and tail if desired.

Wash thoroughly inside and out with hot water.

cover with cold water to which has been added

1 cup of Salt and let stand overnight.

Drain off the salted water and rinse with

clean, boiling water.

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Stuffing...

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1 large Onion, -{minced

1 Tbsp. Fat

the Opossum Liver, -{chopped

1 c. Bread Crumbs

1 Sweet Red Pepper, -{chopped

1 dash Worcestershire Sauce

1 Hard Boiled Egg, -{chopped

some Salt

.

Brown the Onion in Fat.

Add Liver and cook until

Liver is tender.

Add Bread Crumbs, Pepper, Worcestershire Sauce,

Egg, Salt to taste and water to moisten.

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.

Stuff Opossum and place in a roaster;

add 2 Tbsp. Water and

Roast in a moderate oven.

.

Baste every 15 minutes with drippings.

Skim Fat from pan Gravy;

serve Gravy separately,

with baked Yams or Sweet potatoes for 10.

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