CASSEROLE OF POSSUM

1 Possum about 2 pounds more or less (dressed weight) 5 cups water 2 pods dry red pepper, about 3 inches total 1 tbsp salt 1 tbsp flour 1.5 pounds sweet potatoes cut in half Parsley

Clean possum carefully, removing scent glands and any clinging hair. (See above) Wash thoroughly. Place in a gallon pot, add water, salt and one pod of pepper. Heat to boiling, reduce heat, cover and boil gently until tender but not tender enough to separate from the bones, about 1.5 hours. Drain off broth, save 1 cup; discard the rest. Put possum into a casserole, sprinkle the flour and the other pod of pepper crushed medium fine over the meat. Put one of the pared, washed sweet potatoes inside the possum and arrange the rest around it. Pour 1 cup broth around the possum. Bake covered until potatoes and meat are very tender; then remove and bake to an appetizing brown, or about 1 hr. Serve with garnish of parsley. 3-4 servings.

highlighted and adapted from

MODERN ENCYCLOPEDIA OF COOKING "A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life." NEW REVISED EDITION VOLUME TWO, J.G. Ferguson Publishing Company, Chicago, 1947

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