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Opossum

In "Charleston Receipts" 1950, 2-Marion Reynolds King 1893-1958, FAMILY: MATERNAL LINE (BOB), SOURCES on July 7, 2015 at 5:20 am

Opossum

Opossum should be cleaned as soon as possible after shooting.  It should be hung for 48 hours and is then ready to be skinned and cooked.  The meat is light colored and tender.  Excess fat may be removed, but there is no strong flavor or odor contained in the fat.
MRS. W. W. HUMPHREYS (Martha Lynch)

Roast ‘possum

1 opossum
1 onion chopped
1 tablespoon fat
1/4 teaspoon Worcestershire sauce
1 cup bread crumbs
1 hardboiled egg
1 teaspoon salt
Water

Rub opossum with salt and pepper.  Brown onion in fat.  Add opossum liver and cook until tender.  Add bread crumbs, Worcestershire sauce, egg, salt and water.  Mix thoroughly and stuff opossum.  Truss like a fowl.  Put in roasting pan with bacon across back and pour 1 quart of water into pan.  Roast uncovered in moderate oven (350 degrees) until tender.  (About 2 1/2 hours).  Serve with sweet potatoes.
R. O. DIXON

(Editor’s note: Bee / Momma / Grandma says her family never ate opossum, but we can find this recipe in “Charleston Receipts,” a cookbook put out in 1950 by the Junior League of Charleston. The book was a gift to Bee / Momma / Grandma from Marion Reynolds King, the mother of Bob / Daddy / Granddaddy, and a woman who was known to be pretty high-falutin’. Evidently eating opossum with sweet potatoes was a thing!)

recipe opossum charleston receipts 2

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  1. Spelled “Dion” wrong.

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