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1 possum
1112 teaspoons salt
Y2 teaspoon pepper
Y2 cup chopped onion
Y2 cup cracker crumbs
STUFFED "POSSUM"
Y2 cup bread crumbs (toasted)
1 teaspoon vinegar
1 hard cooked egg chopped
1 egg (raw)
1 quart water
Remove skin from possum and clean thoroughly. Soak possum in Y4 cup
soda and 2 quarts water for 1 hour. Remove. dry. and salt and pepper lightly.
Make stuffing by combining onion. cracker crumbs. bread crumbs. vinegar.
and chopped egg. Toss ingredients and add raw egg to serve as a binder.
Stuff interior cavity of possum. place in roasting pan and add water. Cook
uncovered at 350°F. for 2V2 to 3 hours basting occasionally. Serve with
North Carolina yams. Yields: 6 servings.
8
Object Description
| Rating | |
| Title | North Carolina wild game cookery |
| Contributor |
North Carolina. Department of Agriculture and Consumer Services. |
| Date | 197? |
| Subjects | Cooking (Game) |
| Place | North Carolina, United States |
| Time Period |
(1954-1971) Civil Rights era (1945-1989) Post War/Cold War period |
| Publisher | Raleigh : The Department ; 197-? |
| Agency-Current |
North Carolina Department of Agriculture and Consumer Services |
| Rights | State Document see http://digital.ncdcr.gov/u?/p249901coll22,63754; |
| Physical Characteristics | 31 p. : ill. ; 18 cm. |
| Collection |
North Carolina State Documents Collection. State Library of North Carolina |
| Type |
Text |
| Language |
English |
| Format |
Recipes |
| Digital Characteristics-A | 7.62 MB; 36 p. |
| Digital Collection |
North Carolina Digital State Documents Collection |
| Digital Format |
application/pdf |
| Audience |
All |
| Pres File Name-M | pubs_ag_ncwildgamecookery_0001.tif - pubs_ag_ncwildgamecookery_0018.tif |
| Pres Local File Path-M | Preservation_content\StatePubs\pubs_ag\images_master |
| OCLC number | 3719632 |
Description
| Title | Page 10 |
| Full Text | 1 possum 1112 teaspoons salt Y2 teaspoon pepper Y2 cup chopped onion Y2 cup cracker crumbs STUFFED "POSSUM" Y2 cup bread crumbs (toasted) 1 teaspoon vinegar 1 hard cooked egg chopped 1 egg (raw) 1 quart water Remove skin from possum and clean thoroughly. Soak possum in Y4 cup soda and 2 quarts water for 1 hour. Remove. dry. and salt and pepper lightly. Make stuffing by combining onion. cracker crumbs. bread crumbs. vinegar. and chopped egg. Toss ingredients and add raw egg to serve as a binder. Stuff interior cavity of possum. place in roasting pan and add water. Cook uncovered at 350°F. for 2V2 to 3 hours basting occasionally. Serve with North Carolina yams. Yields: 6 servings. 8 |
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