Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 chopped
                        salt to taste

Preparation:

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 hard-boiling) 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 1-1/2 hours at 350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before possum is done.