Tuesday, September 30, 2008

Roasted Opossum

Due to the hard times ahead I will post this.

From the book "Three Meals A Day" by Maud C. Cooke (1890's) page 58.

Roasted Opossum. To roast opossum parboil, season with salt and pepper, chop the liver fine, to which add bread-crumbs, 1 onion minced, a little parsley; Moisten with water and use as force meat. While roasting pour a little hot water in with the drippings and baste frequently. Serve with gooseberry catsup or spiced cherries and gravy made by thinning the liquor in the pan with boiling water, if necessary, and thickening with browned flour. Some prefer apple sauce to serve with opossum, and it may be garnished with fried apples in circular slices, or served whole with a roast apple in the mouth if so liked. The apple stuffing given for ducks is very nice to use.

1 Comments:

At February 14, 2016 at 7:35 AM, Blogger James Smith said...

Muslims should have a great time eating dinner with this recipe mmmmmmm

 

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