Friday, March 6, 2009
Bygone Culinary Treats ~ Bon Appetit!
Back before the advent of supermarkets, refrigeration and overnight transoceanic delivery, cooks were more limited to preparing what was readily available. In New York City in 1916, that included fresh possum.
If you're an adventurous eater, thanks to the wonders of the internet, recipes for stuffed possum, possum stew and even possum pancakes are just a mouse click away. Here's a recipe from recipeland.com for Stuffed Possum.
Remove the tail and head from your skinned and dressed possum. Soak in a salt brine for an hour. Rinse and stuff with 1 chopped onion, 1 tbsp bacon drippings, 1 cup bread crumbs, 1 tsp red pepper flakes and 1 egg, mixed. Roast at 350 degrees in a black iron pot with a little water for 1.5 hours.
Although possums amble through our yard on a nightly basis, it's unlikely we'll make a meal of them any time soon. But thanks to the George Grantham Bain Collection in the Library of Congress for giving us a look back in time.