- 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