'Possum and Sweet 'Taters

Ingredients

• a large kettleful of hot water
• a small shovel of ashes
• salt in and outside
• a little water
• Dust with black pepper
• baste with lard
• peel potatoes, cut them in thick slices

Method

1. 1

   Pour hot water into a vessel, add ashes, and place the 'possum in it.

2. 2

   Turn until the fur loosens.

3. 3

   Remove head, feet, and entrails, wash thoroughly, salt inside and out, and hang overnight.

4. 4

   In the morning, wash again and place in a baking pan with water.

5. 5

   Cover with another pan and cook until tender.

6. 6

   Remove the top pan and brown in the oven.

7. 7

   Peel and slice potatoes, cook with salt and water until tender, then place over the 'possum and return to the oven until brown.

8. 8

   Serve on a platter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 114. The excerpt below is the record exactly as published.

'Possum and Sweet 'Taters" Pour a large kettleful of hot water in a convenient vessel, add a small shovel of ashes, and then put the 'possum in this, but do not have the water as hot as for scalding chickens. Turn the 'possum around until the fur is loosened, and you will have no trouble in skinning him perfectly clean. Remove head, feet and entrails, wash thoroughly in cold water, salt in and outside, and let hang over night. In the morning wash again and put in a baking pan with a little water. Cover closely with another pan, and put it over the fire. When tender remove the top pan and put the 'possum in the oven to brown. Dust with black pepper and baste with lard. While it is baking, peel potatoes, cut them in thick slices

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