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Alma's Recipe For 'Possum

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      Title: ALMA'S RECIPE FOR 'POSSUM
 Categories: Meats, Game, Southern
      Yield: 6 Servings
 
    1/2 c  Lime
      1 g  Water
      1 c  Salt
      1    Red pepper pod
 
  Put 1/2 cup lime in about 1 gallon of boiling water and scald
  quickly, and pull off hair while hot.  Scrape well--remove feet,
  tail, and entrails--like you would a pig.  Cut off ears, remove eyes
  and head if desired.  Pour hot water over it and clean thoroughly.
  
  Put one cup salt in sufficient cold water to cover possum, add 1 pod
  red pepper and let stand overnight.  In the morning remove salt water
  and pour boiling water over it.  Cook in enough boiling water to boil
  up over possum but not enough to cover.  Cook until skin can be
  pierced with a fork easily, and let stand in water until ready for
  baking.
  
  When ready to bake, place possum in pan with skin side up.  Bake in a
  moderate oven until crisp and brown.  If fire is too hot, skin will
  blister and burn.
  
  Carve possum and surround with potatoes (sliced or quartered) which
  have been previously baked.
  
      192    DULL, Mrs. S.R.
                                        Southern Cooking
                                        Grosset & Dunlap
                                        New York
 
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