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Possum and Sweet Potatoes
From a vintage recipe box found at an estate sale
As written on the card
Possum and Sweet Potatoes
Boil possum until partly done, in a strong sage tea. Then place in a roaster and sprinkle well with salt, black pepper and red pepper; and strip with fat salt pork. Add enough hot water to prevent burning and fill around with sliced sweet potatoes — and cook until done.
Does it make your mouth water?
Possum and Sweet Potatoes
A tongue-in-cheek old country recipe, ending with “Does it make your mouth water?”
Ingredients
- 1 possum, dressed
- Strong sage tea, for boiling
- Salt, black pepper and red pepper
- Strips of fat salt pork
- Hot water
- Sliced sweet potatoes
Method
- Parboil: Boil the possum in strong sage tea until partly done.
- Season: Place in a roaster, sprinkle well with salt, black pepper and red pepper, and lay strips of fat salt pork over it.
- Roast: Add enough hot water to keep it from burning, fill in around it with sliced sweet potatoes, and cook until done.
Our note (our note, not part of the card)
- We’re sharing this one mostly for fun and history. Wild game should come from a legal, reputable source and be cooked thoroughly (to at least 165°F).
Recognize this handwriting or recipe? We’d love to know who wrote it.