Instructions: First, catch a young fat possum. This, in itself, affords excellent sport on moonlit nights in the fall. Remove the possums fur, either by skinning or by soaking the possum in hot lye water, being careful not to get any on the hands. Clean, take off the head and feet (unless you want to cook it like whole roast pig), and wash well. Salt the possum well inside and out and freeze overnight, either outdoors or in the refrigerator.

When ready to cook, peel sweet potatoes and boil them til tender in slightly-salted water (to which 2 tablespoons of butter and 1 tablespoon of sugar have been added). At the same time, stew the possum til tender in a tightly-covered pan with a little water. Arrange the potatoes around the possum, strip with bacon, sprinkle with thyme or marjoram, (pepper is optional), and brown in the oven. Baste with the drippings often. Served hot, sweet taters and possum, is "a dish fit fer a king!" Yum, Yum !!

Dont knock it til you try it !!

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