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.
ROAST OPPOSSUM
The oppossum is a very fat animal with a peculiarly flavored meat. [See what I mean about Ruth?] It is dressed much as one would dress a suckling pig, removing the entrails and, if desired, the head and tail. [who among us would not desire to remove the head and tail?] After it has been dressed, wash thoroughly inside and out with hot water. Cover with cold water to which has been added one cup of salt. In the morning, drain off the salted water and rinse well with clear, boiling water. [Makes you wonder what they are trying to kill with this type of preparation, doesn't it?] Stuff oppossum with Oppossum Stuffing [bonus recipe, below!]; sew opening or fasten with skewers. Place in roaster, add 2 tablespoons water and roast in a moderate oven (350 degree F) until tender and richly browned, about 1 1/2 hours. Baste every 15 minutes with drippings. Remove skewers or stitches, and place oppossum on heated platter. Skim fat from gravy remaining in pan. Serves 10 [starving souls.]
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
Salt
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.
No comments:
Post a Comment