POSSUM

Properly bled, cleaned, stored and cooked.... possum will appeal to those have previously objected to it.

The following instructions will enable even the inexperienced to prepare and clean attractive meat and to cook it delicously.

The health of the possum can be ascertained generally by its clean, sleek coat and fleetness of foot. It is good pratice to thoroughly bleed the animal as soon after killing as possible. The jugular vein should be cut and the animal hung by its rear legs. This must be done immediately after killing while the animal is still warm. In a very short time after death, the blood begins to coagulate in the vessels and any attempt to bleed the animal after this change sets in is bound to be slow and incomplete.

The possum should be eviserated at once and skinned as soon as possible.The removal of the viscera needs to be done with such care that no part of the tract or glands is broken open to releas any of the contents. There should be no bits of lung or foreign material clinging to the inside of carcass and the outer flesh should be free from any hair. When skinning carefully fold back the skin without letting the hair touch the meat. This is important because the fur has objectionable odors from the sweat glands. The hair also clings to the flesh and is almost impossible to remove with water or a cloth.

The meat will have a strong "gamey" flavor unless the fat just under the skin and the glands that are concealed under this fat are removed. The glands should be removed immediately after killing. There are four sets of these glands or "kernels" on the legs: two are found under the forelegs and two in each thigh. They are brownish, yellow in color and oval or round in shape. They are also found in the small of the back. The thorough removal of all the fat will also remove the scent glands and will assure a more mild flavor to the meat. Take pains to remove every speck of fat on the surface, and soak in ½ cup vinegar and water to cover overnight. It is easier to remove last bits of fat after it is chilled so the fat will be as firm as possible.

2 young possums (2.5   pounds each dressed weight)
1 baking potato (1/2 pound)
2 quarts water
2 lbs sweet potatos or yams
4 tsp salt
1 tsp black pepper
¼ tsp cyaine pepper
3 Tbsp flour
2 cups possum borth
Parsley

Preheat oven to 375 when parboiling is completed.

Cut potato in quarters and put inside possum. Put into a 5 quart kettle cover with water , then cover ketter with lid and leave a cracked air-vent. Heat to boiling - boil gently for 20 minutes. Skim off froth as it forms. Pour off ½ the liquid. Add more liquid and simmer gently (1 hour 20 minutes) until tender but NOT falling from bone. Lift possums from kettle into roasting pan. Season liberally with salt and peper. Mix flour with cold water first then with 2 cups liquid from the boiling pot. Pour gravey around possums then add pared sweet potatoes around the outside. Cover for 20 minutes in the oven, remove cover and roast for an additional 40 minutes. Baste every 10 minutes with pan gravey. Remove meat and potatos to platter and garnish with parsley. Pour gravey into separate serving dish. Serve immediately. 5 or 6 servings. (Hubbard squash or cushaw baked with the posum are equally as good as the potatoes.)


Sincerely,

Gargoyle