Bon appetit!
Opossum
The opossum is a very fat animal with a peculiarly flavored meat. It is dressed much as one would dress a suckling pig (page 192), removing the entrails, and, if desired, the head and tail. After it has been dressed, wash thoroughly 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 well with clear, boiling water.
Stuffing
1 tablespoon butter, 1 large chopped onion, opossum liver (optional), 1 cup break crumbs, chopped red pepper, dash or Worcestershire sauce, 1 hard-cooked egg (chopped fine), salt, water
Melt butter in frying pan and add onion. When it begins to brown, add finely chopped liver of opossum, if desired, and cook until the liver is tender and well done. Add bread crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten. Stuff opossum; sew opening or fasten with skewers. Place in roaster, add 2 tablespoons water and roast in moderate oven (350 F) until very tender and richly browned, about 1 and 1/2 hours. Baste every 15 minutes with drippings. Remove skewers or stitches, and place opossum on heated platter. Skim fat from gravy remaining in pan; serve gravy separately. Serve with baked yams or sweet potatoes. If head has been left intact, place a red apple or a baked sweet potato in the mouth. Serves about 10.
'Possum and Sweet 'Taters
1 opossum
Salt
1 quarter water
4 slices of bacon
Bread Stuffing (page 43)
8 small sweet potatoes
Scald possum in lye water and scrape off the hair, taking care not to break the skin. Dress whole, leaving on head and tail. Rub inside and out with salt; let stand in cool place overnight. Place breast-up in roaster, add 1 quart water, place 3 or 4 slices of bacon across breast, cover closely and bake in moderate oven (350 degrees F.) 45 minutes. Fill with Bread Stuffing (page 43) moistened with juice from roaster, surround with sweet potatoes and bake uncovered until very tender and well browned, about 1 hour. Allow 1/3 pound per person.
