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Baked Possum

1 dressed possum
1 tablespoon butter
1 large onion
1 cup breadcrumbs
1/2 teaspoon chopped red pepper
Dash of steak sauce
1 hard-boiled egg, chopped
Salt to taste
Small amount of water
1 or 2 sprigs of sassafras root

Dress the possum or have it done for you. For the stuffing: Melt butter in frying pan and add onion. When onion begins to brown, add chopped liver of possum and cook until tender and well-done. Add breadcrumbs, red pepper, steak sauce, egg, salt, and water to moisten mixture.

Stuff the possum with the mixture and sew up the opening. Put in a roasting pan, add 2 tablespoons water, and roast in moderate oven (300–350 degrees) until meat is very tender and a golden brown.

Baste the possum frequently with its own fat. When it is done, take from oven, remove stitches, and put possum on a hot platter. Skim the grease from the drippings and serve gravy in a separate dish.

To add flavor, slip a sprig or two of sassafras root down into the stuffing between the stitches after you have sewn the possum up.

Serve the possum with baked sweet potatoes and green vegetables along with cornbread and coffee or milk.