Stuffed Roast Opossum

No Mary has not fixed this one, but it came from 1948 printing of the Cooking for American Homemakers. We do have quite a few opossum living around here and thought it might be worth studying. Oh and the great news is that this recipe feeds 10 and if you are trying to think up something else to serve with roast opossum, consider the time honored tradition of sweet potatoes or fried okra served alongside your stuffed roast opossum.

When possible feed your opossum corn for a couple of weeks before readying for the dinner table.

Ingredients
1 opossum
1 cup salt

Opossum Stuffing
1 large onion finely chopped
1 tablespoon fat(Opossum is already pretty fat but this is for browning the onion)
opossum liver

1 cup breadcrumbs
chopped red pepper
1 dash worcestershire sauce
1 finely chopped hard boiled egg

salt to taste

Directions

It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail. It would be fitting to place a hard boiled egg in its mouth as a garnish or perhaps a really small apple (depending upon the size of your opossum).

After it is dressed, wash thoroughly inside and out with hot water. Cover with cold water to which has been added 1 cup of salt. Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.

Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.

Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours. Baste every 15 minutes with drippings. Remove skewers or stitches, and place on heated platter. Skim fat from gravy remaining in pan.

Stuffing

Brown onion in fat.

Add finely chopped opossum liver and cook until liver is tender.

Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.