1 possum
Salt and pepper
1 pod red pepper
1 sweet potato per person

Simmer possum until partially done, changing the stock a couple of times according to age and amount of wild taste. Add a piece of red pepper in the final simmer. Place possum in roaster. Add small amount of water. Sprinkle possum with flour and baste with fat, if necessary. (Usually fat on possum is sufficient.) Surround by small sweet potatoes and bake until possum and potatoes are browned. Cooking time, from 1 to 2 hours at 350 degrees. Makes from six to eight servings.