Alma's Recipe for 'possum

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Title: Alma's Recipe for 'possum
Yield: 6 Servings
Categories: Meats, Game, Southern


1/2 c Lime
1 g Water
1 c Salt
1 Red pepper pod

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and
pull off hair while hot. Scrape well--remove feet, tail, and
entrails--like you would a pig. Cut off ears, remove eyes and head if
desired. Pour hot water over it and clean thoroughly.

Put one cup salt in sufficient cold water to cover possum, add 1 pod red
pepper and let stand overnight. In the morning remove salt water and pour
boiling water over it. Cook in enough boiling water to boil up over possum
but not enough to cover. Cook until skin can be pierced with a fork
easily, and let stand in water until ready for baking.

When ready to bake, place possum in pan with skin side up. Bake in a
moderate oven until crisp and brown. If fire is too hot, skin will blister
and burn.

Carve possum and surround with potatoes (sliced or quartered) which have
been previously baked.

192 DULL, Mrs. S.R.
Southern Cooking
Grosset & Dunlap
New York

Submitted by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest by "John M. Hartman" on Mar
26, 1998