MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pennsylvania Possum & Noodles
Categories: Game, Sauces, Vegetables, Pasta
Yield: 10 Servings
5 lb Possum; in serving pieces
Salted water
Salt
12 Peppercorns
2 Ribs celery; chopped
2 Carrots; quartered
1 lg Onion
2 c Flour
4 lg Egg yolks
6 tb Hot water
(Often served to unsuspecting bed-and-breakfast tourists
in Amish country)
Place possum in kettle. Add water to cover, salt to taste,
peppercorns, celery, carrots and onion. Simmer until
possum is thoroughly tender, about two hours. Strain broth
and pour into clean kettle.
Simmer while preparing remaining ingredients. Remove
possum from bones. Discard bones and skin. Cut possum into
bite-size pieces. Sift flour and one-half teaspoon salt
together onto board. Make well in center and put egg yolks
into it. Gradually work yolks into flour until stiff dough
is formed, adding hot water as needed. Knead until smooth,
about five minutes. Cut dough in half. Roll each half
until paper thin. Cut dough into noodles about one inch
wide. Add possum to simmering broth. Gradually add
noodles. Continue boiling until noodles are done, about
five minutes.
Serves eight to twelve.
Roadkill Recipes; www.globe-guardian.com/archives/
MM Format by Dave Drum - 12 September 1997
Uncle Dirty Dave's Archives
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