Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea possum, whole, uncleaned
1 ea onion, large, chopped
1 tb bacon fat
1 possum liver
1 c bread crumbs
1 ts red pepper, chopped
1 worcestershire sauce, dash
1 ea egg, hardboiled, finely chop
1 salt to taste

Possums are roasted with hide on, so prepare a large pot of scalding hot
water. Dip possum in it for a few minutes, then remove the hair by scraping
with a dull knife, as you would scrape a hog. If some hair comes off hard,
dip again in scalding (not hard-boiling) water. Wash with soap and water,
then remove entrails, keeping washed liver. Remove head and tail (some
people keep the head on). Soak in cold water to which is added 1 cup salt.
Drain and rinse with boiling water. Stuff with possum stuffing, close the
opening, and roast in black iron pot with a little water for 1-1/2 hours at
350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour
before possum is done. Recipe date: 01/15/63

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