Alma's Recipe for 'possum

Title:
Alma's Recipe for 'possum

Yield:
6 Servings

Categories:
Meats,
Game,
Southern




Ingredients:





   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 hartman@indy.net


 Posted to MM-Recipes Digest  by "John M. Hartman" 
on Mar


 26, 1998