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Ingredients
Directions
- Put 1/2 c. lime in about 1 gallon of boiling water and scald quickly, and pull off hair while warm. Scrape well-remove feet, tail, and entrails-like you would a pig. Cut off ears, remove eyes and head if you like. Pour warm water over it and clean thoroughly.
- Put one c. salt in sufficient cool water to cover possum, add in 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in sufficient boiling water to boil up over possum but not sufficient to cover. Cook till skin can be pierced with a fork easily, and let stand in water till ready for baking.
- When ready to bake, place possum in pan with skin side up. Bake in a moderate oven till crisp and brown. If fire is too warm, skin will blister and burn.
- Carve possum and surround with potatoes (sliced or possibly quartered) that have been previously baked.
- 192 DULL, Mrs. S.R.Grosset & Dunlap
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19005mg | 792% |
| Potassium 44mg | 1% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.66g | 0% |
| Protein 0.23g | 0% |
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