Possum & taters

Yield: 6 Servings

Measure Ingredient
1 \N Young, fat possum
2 tablespoons Butter
8 \N Sweet potatoes
1 tablespoon Sugar
\N \N Salt
\N \N Brent Williams
\N \N 1996

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.

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