You see a dead oppossum at the side of the road. You:
a) don't give it a moment's thought
b) think, "Oh, poor little thing!"
c) think, "What a waste of good meat!"
If you said 'c.', today's frightening food recipe is for you! (If you said 'b.', you may want to stop reading now).
This is another recipe from my friends at the Culinary Arts Institute, from 250 Ways to Prepare MEAT, 1940. The first sentence in this recipe was enough for me. If I ever have to "live off the land", I'm pretty sure I'll be doomed to die from lack of protein. I have copied all the text exactly as in the recipe. (Really. Except for the [comments].) I suspect editor Ruth Berolzheimer is a closet 'b.' who actually wants to discourage 'possum eating.
Bonus Recipe! OPPOSSUM STUFFING
1 large onion, chopped fine
1 tablespoon fat
Oppossum liver (optional)
1 cup bread crumbs
Chopped red pepper
Dash Worcestershire sauce
1 hard-cooked egg, chopped fine
Brown onion in fat. Add finely chopped oppossum liver and cook until liver is tender. ["You test it!" "No, you test it!"] Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.