STUFFED POSSUM.... SERIOUSLY

The Malcolm Blue Farm Museum and Farmhouse is an historical farm in the Sandhills of North Carolina, built in 1825.  Today, the farm holds authentic events year round, the largest being the Annual Farmskills Festival & School Children’s Day, and the Christmas Open House.  The farm’s historical society has published a cookbook with authentic recipes from the early 1800’s. 

A dear friend gave me her copy, and I’ve spent the last 24 hours reading it.  There are some interesting (to say the least) recipes I will be sharing here.  I hope you will enjoy them as much as I have.

Here we go.....

STUFFED POSSUM  (sorry, no picture available, thank God)

INGREDIENTS:

1               Dressed possum

1 C            Salt

1 TBSP       Butter

1 large      Onion

1 C           Bread crumbs

1              Diced red pepper

DIRECTIONS:

DRESS THE POSSUM:  ( I know this is the proper verbiage but it just cracks me up!)  Remove the entrails, head, and tail - save the liver.  Wash thoroughly inside and out.  Cover with cold salt (1C) water.  Let stand overnight.  Drain the salty water and rinse well with boiling water.

STUFFING AND COOKING:

Melt butter and add chopped onion.  When onion begins to brown, add chopped liver.  (I swear, this is verbatim.)  Cook until liver is well done.  Add bread crumbs and red pepper.  Mix in boiled egg, salt and add water to moisten.  Stuff possum with mix and sew end closed.  

Roast possum until tender.  (In a wood stove, I'm sure, so cooking temperature will vary).  Baste with fat from roasting pan.

(From Google images:  Obviously THIS cook did not follow the directions on how to dress this creature.  And that piece of red pepper has GOT to go!)

COMING SOON!!!!
Poke Salet