Opossum should be handled in accordance with the general rules for game in the field. The blood should be drained and the entrails removed. The body cavity should be wiped clean. When hung for 48 hours, they are ready to be skinned and cooked.

Opossum meat is light colored and tender. Excess fat may be removed, but there is not a strong flavor or odor contained in the fat. Chill to firm up fat for easy removal.

If possible, trap 'possum and feed it on milk and cereals for 10 days before killing. Clean, but do not skin. Treat as for pig by immersing the unskinned animal in water just below the boiling point. Test frequently by plucking at the hair. When it slips out readily, remove the 'possum from the water and scrape. While scraping repeatedly, pour cool water over the surface of the animal. Remove small red glands in small of back and under each foreleg between the shoulder and rib.

• 1 opossum
• 1 Baking potato (1/2 lb.)
• Water
• 4 tsp. salt
• 3/4 tsp. black pepper
• 1/8 tsp. red pepper
• 3 tbsp. flour
• Sweet Potatoes

Pare 1/2 lb. baking potato and place inside opossum. Put opossum whole in a 5 quart kettle and add water to cover. Cover kettle leaving one side open for steam to escape. Heat to boiling and boil gently 15-20 minutes. Skim off top. Pour off about 1/2 of the broth. Add 3 cups fresh hot water and boil again with lid slightly open. Boil gently until meat begins to get tender (not enough for meat to pull away from bone) -- this should take about 1 1/2 hours total.

Remove opossum from pot and place in roasting pan. Mix 4 tsp. salt, 3/4 tsp. black pepper, and 1/8 tsp. of red pepper and sprinkle over opossum. Add 3 tbsp. flour to 1/4 cup cold water and stir to make a paste. Blend this with 2 cups of broth from the kettle and pour around opossum. Arrange washed and pared sweet potatoes around opossum. Cover roasting pan and cook in preheated over at 375 degrees for about 20 minutes (until potatoes are tender). Uncover and bake for 35-40 minutes, basting 3-4 times or every 10 minutes.