Stuffed Opossum

Ingredients

• 1 cup of bread crumbs
• a dash of Worcestershire sauce
• 1 finely chopped hard cooked egg
• salt
• water to moisten
• 2 tablespoons of water

Method

1. 1

   Stuff the opossum with the mixture, fastening the opening securely with skewers or by sewing.

2. 2

   Put in a roasting pan, add water and roast in a moderate oven (350° F.) until the meat is very tender and richly browned.

3. 3

   Baste constantly with the opossum's own fat.

4. 4

   When sufficiently roasted, take from the oven, remove the skewers or stitches, and put the opossum on a heated platter.

5. 5

   Skim the grease from the gravy remaining in the pan; serve the gravy in a sauceboat.

6. 6

   Serve with baked yams or sweet potatoes.

Nutrition per serving

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.

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.