| This recipe is circa 1941...please tell me if *anyone* uses it.
OPOSSUM ROAST
Opossum is very fat 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 throat to hind legs and remove entrails. Remove head and tail
if desired. Wash thoroughyl inside and out with hot water. Cover
with cold water to which has been added 1 cup of salt. Allow to
stand overnight; in the morning drain off the salted water and rinse
with clear, boiling water.
Make stuffing as follows: Brown 1 large, fine-chopped onion with
1 tablespoon butter. Add chopped opossum liver and cook until tender.
Add 1 cup bread crumbs, a little chopped red pepper, a hard-cooked
egg, finely chopped, dash Worcestershire sauce, salt and water to
moisten. Stuff opossum with mixture, fastening the opening with
skewers or by sewing. With two tablespoons water roast in a moderate
oven until meat is tender and richly browned. Baste constantly with
the opossums' own fat. Remove skewers or stitches, serve on heated
platter. Skim fat from gravy and serve with baked yams or sweet
potatoes.
(-: Bon Appetit :-)
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