Mrs. talmadge's roast 'possum
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Possum, dressed (formal?casual?) salt pepper | |
| 1 | Onion, chopped | |
| 1 | Opossum liver, chopped | |
| 1 | tablespoon | Fat |
| 1 | cup | Bread crumbs |
| 1 | Hard-cooked egg, chopped | |
| ¼ | teaspoon | Worcestershire (worst-for-wear, I call it) |
| 1 | teaspoon | Salt |
| Water | ||
| Bacon slices | ||
Directions
Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2½ hours. Serve with baked sweet pototoes.
Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.
pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen
Toronto, Ontario
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