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LOCATION: Recipes >> Variety Meats >> Possum 01

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Sweet Taters and Possum

First catch a young fat possum. Remove the fur either by skinning
or by soaking the possum in hot lye water, being careful not to
get any on the hands. Clean, take off the head and feet, and wash
well.

Salt the possum well inside and out and freeze overnight either
outdoors or in the refrigerator compartment.

When ready to cook, peel 8 sweet potatoes and boil them tender in
slightly salted water to which 2 tablespoons of butter and 1
tablespoon of sugar have been added. At the same time, stew the
possum tender in a tightly covered pan with a little water.

Arrange the potatoes around the possum, strip with bacon, sprinkle
with thyme or marjoram, or with pepper, and brown in the oven.
Baste often with the drippings.

Serve hot.

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