- 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.