Roast Stuffed Opossum

Although Simons Mansion hosted most of Munsonville’s festivities, the villagers reciprocated one summer with a celebration in honor of John and Bryony Simons, with John providing the entertainment. A torn dress kept Melissa away from the refreshment table, but, except for the cake, we doubt she would have eaten anything from it, anyway.

   This recipe was first published in the Ford Motor Company’s, The Ford Treasury of Favorite Recipes from Famous Eating Places. From the collection of The Henry Ford.

Roast Stuffed Opossum

By Happy Hollow Ranch, Long Beach Road, Branson, Missouri

1 opossum

Salt and pepper

! chopped onion

1 tablespoon fat

1 cup bread crumbs

¼ teaspoon Worcestershire sauce

1 hard-boiled egg

1 teaspoon salt water

Bacon

Rub the cleaned opossum with salt and pepper. Brown the onion in fat, add opossum liver, and cook until tender. To this add the bread crumbs, Worcestershire sauce, egg, and salt water. Mix these ingredients thoroughly and stuff the opossum with it. Then truss the opossum like a fowl and put it in the roasting pan with bacon across the back. Pour 1 quart water into the pan before placing the opossum in a moderate oven. Roast uncovered, basting every 15 minutes until the opossum is tender (about 2 ½ hours).

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org.

Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html.