Roasted Possum
To roast opossum parboil, season with salt and pepper, chop the liver fine, to which add bread crumbs, 1 onion minced, a little parsley; moisten with water and use as forcemeat. While roasting pour a little hot water in with the drippings and baste frequently. Serve with spiced cherries and a gravy made by thinning the liquor in the pan with boiling water, if necessary, and thickening with browned flour. Some prefer apple sauce to serve with opossum, and it may be garnished with fried apples in circular slices, or served whole with a roast apple in the mouth, if so liked.