Opossum

Ingredients

• The opossum
• 1 cup of salt
• 1 tablespoon of butter
• 1 large onion
• 1 cup of bread crumbs
• 1 finely chopped hard cooked egg
• a little chopped red pepper
• a dash of Worcestershire sauce
• 2 tablespoons of water

Method

1. 1

   Dress the opossum, wash with hot water, cover with cold water and salt overnight.

2. 2

   Make stuffing with butter, onion, and liver (if desired), add bread crumbs, red pepper, Worcestershire sauce, egg, and moisten.

3. 3

   Stuff the opossum, secure, and roast in a moderate oven at 350°F until tender and browned, basting with its fat.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 16. The excerpt below is the record exactly as published.

Opossum The opossum is a very fat animal, with a peculiarly flavored meat. It is dressed much as one would dress a suckling pig (for pro- cedure, see recipe below), removing the en- trails, and if desired, the head and tail. After it has been dressed, wash thoroughly inside and outside 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, boil- ing water. Make a stuffing as follows: Melt 1 tablespoon of butter in a frying pan and add 1 large onion which has been chopped fine. When the onion begins to brown, add the finely chopped liver of the opossum,^ if desired, and cook until the liver is tende'r and well done. Add 1 cup of bread crumbs, a little chopped red pepper, a dash of Worcestershire sauce, 1 finely chopped hard cooked egg, salt and water to moisten. Stuff the opossum with the mixture, fastening the opening securely with skewers or by sewing. Put in a roasting pan, add 2 tablespoons of water

Cook this with the app: pantry check, scaling, and the assistant.