- small possum or bandicoot
- 2 litres water
- 1 tsp. Salt
- 1 can corn
- other vegetables; if desired
- 1 pinch celery leaves
- 1 pinch parsley
- flour or gravox; to thicken
- 1 slice fried bread; per serving
Skin and clean possum or bandicoot, then quarter the animal. Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours.
Add vegetables and simmer for another 1 1/2 hours.
Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox.
Cut fried bread into 1 inch squares and serve soup over toast,boiling hot.
*For those of you that haven’t met a bandicoot, it is something between a possum and a raccoon, sort of.
*Gravox is a meat concentrate seasoning.
*Fry the bread any way you want to.
- 1 large onion; finely chopped
- 1 tbsp. fat
- possum liver; optional
- 1 cup bread crumbs
- 1 tsp. red peppers; chopped
- 1 dash worcestershire sauce
- 1 hardboiled egg; finely chopped
- Salt; to taste
Brown onion in hot fat, add finely chopped liver. Cook until tender.
Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut.
Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner.
- 1 possum; skinned & cut into pieces
- 2 onions; chopped
- potatoes; chopped or sliced
- other vegetables; chopped or sliced
- 1 can mushroom soup
- 2 cans beef gravy
- 1 can water
- 1 tbsp. pepper
- 1 tbsp. garlic salt
Boil the possum meat in a large pot of water with a half cup of salt for about half a day. Pour the water out and add all the stuff to it. Bring to a boil, then simmer covered 4 to 8 hrs.
Gravy is good sopped up with week-old bread. You can eat other stuff with it too. Drink beer.
(TIP: 3 day old roadkill is more tender and easier to skin.)
Yield: 8 Servings
- 1 5 lb. possum; cut into serving pieces
- 12 peppercorns
- 2 ribs celery; chopped
- 2 carrots; quartered
- 2 cups flour
- 4 egg yolks
- 6 tbsp. hot water
(Often served to unsuspecting bed-and-breakfast tourists in Amish country)
Place possum in kettle. Add water to cover, salt to taste, peppercorns, celery, carrots and onion. Simmer until possum is thoroughly tender, about two hours.
Strain broth and pour into clean kettle. Simmer while preparing remaining ingredients.
Remove possum from bones. Discard bones and skin. Cut possum into bite-size pieces.
Sift flour and one-half teaspoon salt together onto board. Make well in center and put egg yolks into it. Gradually work yolks into flour until stiff dough is formed, adding hot water as needed. Knead until smooth, about five minutes.
Cut dough in half. Roll each half until paper thin. Cut dough into noodles about one inch wide. Add possum to simmering broth. Gradually add noodles.
Continue boiling until noodles are done, about five minutes.
Yield: 8 – 12 Servings