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This animal, too, has musk glands which must be removed when it is cleaned. It does not, however, have strong flavored or smelly fat, although most cooks remove all the body fat. This is best done by chilling first to harden the fat making it easier to pull off.

The meat is light and fine-grained. Some people like to marinate it before cooking for 4 to 6 hours (in 1/2 teaspoon ground sage, 2 tablespoons sugar, 1 tablespoon salt, and 1/4 cup vinegar to 2 cups water or cider to cover); but this is not really necessary. The 'possum can reach 9 pounds, serving a family generously.

Jacqueline E. Knight

How To Clean a Possum
by Earl Shelsby

You'll find them a little harder to kill than rabbits which are a snap to kill with a sharp blow behind the neck with a stick or the side of the hand. But I let you do the killing.

Once dead, remove head, tail, and feet at the knees. Then skin just like you did the rabbits. The skin will be a little harder to take off than rabbit skin, but it will not tear and will come off in one piece just in case you want to save it as a trophy.

Then you clean it and cut it up just like you did the rabbit. If it is a young critter 1 1/2 to 3 lbs, cook it with any rabbit recipe. If it is larger, soak it over night in salt water and make it into a stew or some dish that allows you to cook it until it gets tender


Allegheny Roast 'Possum

Recipe By:	Jacqueline E. Knight

Amount	Measure	Ingredient	Preparation Method
2	pounds	'Possum - (to 2 1/2 lbs)	fat removed
		Apple-Raisin Stuffing	
		Salt	to taste
		Freshly-ground black pepper	to taste
3		Sweet potatoes	
2	tablespoons	Brown sugar	
1/4	cup	Flour - (to 1/3 cup)	

   Stuff with Apple-Raisin Stuffing, and truss.  Dust with salt and 
pepper; put on a roaster rack.  Roast at 325 degrees for 1 hour to 1 
1/2 hours (30 to 35 minutes per pound).  For the last 30 minutes, put
peeled and parboiled sweet potatoes around the meat.  Dust meat 
with brown sugar mixed with 1/4 to 1/3 cup flour.  Baste with 
juices 3 times during the last 30 minutes.


Sweet 'Taters And 'Possum

Recipe By:	Arthur and Bobbie Coleman	

Amount	Measure	Ingredient	Preparation Method
1		Possum	
		Salt	as needed
8		Sweet potatoes	
2	tablespoons	Butter	
1	tablespoon	Sugar	
		Bacon slices	as needed
		Thyme or marjoram	to taste
		Freshly-ground black pepper	optional

   First, catch a young fat 'possum.  This, in itself, affords excellent
sport on moonlit nights in the fall.  Remove the 'possum's 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 (unless
you want to cook it like whole roast pig), and wash well.  Salt the 
'possum well inside and out and freeze overnight, either outdoors or
in the refrigerator.

   When ready to cook, peel sweet potatoes and boil them 'til 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 'til tender in a tightly-covered pan with a little water.  
Arrange the potatoes around the 'possum, strip with bacon, sprinkle
with thyme or marjoram, (pepper is optional), and brown in the 
oven.  Baste with the drippings often.  Served hot, sweet 'taters and
'possum, is "a dish fit fer a king!"  Yum, Yum !!

  Don't knock it 'til you try it !!

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