Excuse me for a minute, folks, but I have to speak in a manner the creature will understand.

Cletus, if'n you git in the way of me when I am temptin' THE FAIR ONE iver agin, this here'n is whut ya air in fer.

OK, folks, thanks. First off, when one is going to cook opossum, preparation after the kill is very important. You should cut the opossum from the throat to the crotch and remove entrails asap, and let it drain thoroughly. You should also, very carefully, remove the musk glands from under the front legs and the small of the back. This is all done, of course, after skinning. Then soak the carcass overnight in cold water with about a tablespoon of salt and soda. You should also grate a potato into the pan. Then cut off all the fat you can find and when you cook it, be sure to keep the grease from gathering around the meat.

ROAST POSSUM SUPREME

Igredients:
1 large onion, finely chopped
opossum heart and liver
2 cups browned bread crumbs
bay leaf
small red pepper, chopped
hardboiled egg, finely chopped
salt and pepper
Worcestershire sauce
3-4 tablespoons of water

Mix all the ingredients, and stuff the opossum with it. Sew up the opening with large needle and coarse thread. Roast in oven roaster on wire rack at 350 until tender and rich brown.