Recipe - Roast Possum

1 Possum, whole, uncleaned
1 Onion, large, chopped
1 tablespoon Bacon fat
Possum liver
1 cup Bread crumbs
1 teaspoon Red pepper, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste

Possums are roasted with hide on, so prepare a large pot of scalding hot
water. Dip possum in it for a few minutes, then remove the hair by scraping
with a dull knife, as you would scrape a hog. If some hair comes off hard,
dip again in scalding (not hardboiling) water. Wash with soap and water,
then remove entrails, keeping washed liver. Remove head and tail (some
people keep the head on). Soak in cold water to which is added 1 cup salt.
Drain and rinse with boiling water. Stuff with possum stuffing, close the
opening, and roast in black iron pot with a little water for 1One half hours at
350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour
before possum is done.