1 opossum
Salt & pepper
1 chopped onion
1 tbsp. shortening
1 c. bread crumbs
1/4 tsp. Worcestershire sauce
1 hard-cooked egg
1 tsp. salt
1 qt. water

Skin the opossum (or scald and scrape). Clean and dress; then wash it in soda water. Rub with salt and pepper. Brown onion in shortening. Add opossum liver and cook until tender. Make stuffing by mixing bread crumbs, Worcestershire sauce, eggs, salt and enough water to moisten bread crumbs. Mix thoroughly and stuff opossum.

Truss as you would a fowl. Place in roasting pan. Roast uncovered at 350 degrees until tender (about 2 1/2 hours). Baste every 15 minutes. Serve with sweet potatoes. Yield: 4 to 6 servings.