Thought we’d just throw in one wild meat course. Here’s a Possum dinner, just as Grandma Strong told it to us:
Clean possum by skinning it. Put in large pot and boil with one pod hot pepper and a little salt if you want to. After boiling 1 hour or a half hour, take out. Put in roaster and put in lard enough to make it interesting. About 1 Tablespoon. Then cook till it starts getting brown with very little water .
Put flour in piepans to parch in the oven. Watch it close – don’t go away for more than 3 minutes. When it is light brown, stir with a fork.
Put the flour in the liquid and stir it like thickening gravy. You can add more water if you want to, and add salt and pepper to taste. Then put the Possum back in the gravy.
Clean and peel 4 or 5 sweet potatoes. Quarter them and surround the Possum with them. Cool until the sweet-potatoes are done.
You cook Coon the same way, Grandma Strong said, and then she sang this song:
“I was born in Arkansas, setting on a rail;
A sweet-potato in my hand, and a Possum by the tail.”
Grandma Strong then said that Grandpa Strong once caught a Coon that weighed 16 pounds, and filled the big dishpan. He got 35 dollars for the hide.