Subj : St. Cletus 12
To   : All
From : Dave Drum
Date : Sun Apr 25 2021 17:09:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cletus Buford's Possum
 Categories: Five, Game, Potatoes, Herbs
      Yield: 3 Servings
 
      1    Opossum; skinned, gutted,
           - brined in salted water
           - overnight
      8 lg Taters
      1 tb Sugar
           Salt
           Thyme, marjoram or pepper
 
  EQUIPMNT: cooking pot with a good tight lid
  
  Put the possum in the pot with just enough water to keep
  it from burning, cover with a good tight lid.
  
  Possums take longer to cook than taters so wait until
  your possum has stewed for about an hour before you add
  the taters to the pot.
  
  Place the taters along the sides of the possum and mix
  in sugar, salt and your choice of thyme, marjoram or
  pepper to taste.
  
  Every 15 minutes or so take off the lid and baste the
  possum with the juices.
  
  By now the possums own fat will have rendered and the
  water will now make some delicious possum gravy.
  
  When the possum is tender and the meat falls off the
  bones mix a little flour, if needed, to the water/possum
  fat and tater mixture.
  
  RECIPE FROM: https://www.hillbillycrackpot.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Deep Frying: cooking cheap food so that it is both cheap and unhealthy
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