wesfrye53
Bronze Member
Here's a tasty dish for some of you that may be snowed in and cannot get to the local supermarket:
1 Dressed Possum (about 2-1/2 lb.)
2-1/2 Teaspoon salt
Pepper to taste
Flour
1/2 Cup water
4 medium sweet potatoes or yams
1/4 Teaspoon of salt
2 Tablespoons sugar
Let the possum chill thouroughly after skinning. Trim off excess fat and discard. Wipe with a damp cloth, pick off any clinging hair, then wash quickly inside and out with warm water. Rub the salt mixed with pepper well into the possum; inside and out. Then sprinkle the inside and out with flour.
Lay the possum on it's back in a roasting pan with a tight fitting cover. Add water, cover and bake slowly in a moderate oven (350 degrees) until about half done, from 3/4 to 1 hour depending on the age of the animal.
Split the peeled potatoes in half lengthwise and place in the pan around the possum. Add more water if needed. Cover and cook about 20 minutes longer. Remove cover and sprinkle the potatoes with 1/4 teaspoon of salt and the sugar. Continue cooking uncovered until both potatoes and possum are a luscious brown and meltingly tender. 3 to 4 servings.
Now, before all of you unload on me, this is a recipe from a book that used to be my Grandmothers. I use the book all the time and it hasn't failed me yet. (Meta Given's Modern Encyclopedia of Cooking, J. G. Ferguson and Associates, Chicago, 1933)
Unfortunately, none of the possums in my neighborhood will tell me how old they are.
BTW: Gypsy, I've included pertinent information so that you can research this and verify that the book is for real.
1 Dressed Possum (about 2-1/2 lb.)
2-1/2 Teaspoon salt
Pepper to taste
Flour
1/2 Cup water
4 medium sweet potatoes or yams
1/4 Teaspoon of salt
2 Tablespoons sugar
Let the possum chill thouroughly after skinning. Trim off excess fat and discard. Wipe with a damp cloth, pick off any clinging hair, then wash quickly inside and out with warm water. Rub the salt mixed with pepper well into the possum; inside and out. Then sprinkle the inside and out with flour.
Lay the possum on it's back in a roasting pan with a tight fitting cover. Add water, cover and bake slowly in a moderate oven (350 degrees) until about half done, from 3/4 to 1 hour depending on the age of the animal.
Split the peeled potatoes in half lengthwise and place in the pan around the possum. Add more water if needed. Cover and cook about 20 minutes longer. Remove cover and sprinkle the potatoes with 1/4 teaspoon of salt and the sugar. Continue cooking uncovered until both potatoes and possum are a luscious brown and meltingly tender. 3 to 4 servings.
Now, before all of you unload on me, this is a recipe from a book that used to be my Grandmothers. I use the book all the time and it hasn't failed me yet. (Meta Given's Modern Encyclopedia of Cooking, J. G. Ferguson and Associates, Chicago, 1933)
Unfortunately, none of the possums in my neighborhood will tell me how old they are.
BTW: Gypsy, I've included pertinent information so that you can research this and verify that the book is for real.
RR
