Possum (1941 New American Cookbook)
My father and his 8 siblings ate possum growing up in the Great Depression. I also have friends from here in Appalachian Tennessee who ate possum as late as the 1960's and 70's.
So I will post this recipe just for the sake of historical knowledge. You can let me know if anyone still eats it.
Question: I'm not sure why the head and tail are left on, but perhaps so the diners know it is a possum, and not some malformed pig or fowl?
- young possum, 2-3 pounds
- salt and pepper
- juice of 1 lemon
- kettle of very hot water
- roasting pan with tight-fitting lid or heavy tinfoil