Possum Or Bandicoot Soup Recipe - Cooking Index
Possum Or Bandicoot Soup Recipe - Cooking Index
| 1 | Possum or bandicoot* | |
| 2 | Water | |
| 1 teaspoon | 5ml | Salt |
| 1 | Corn* | |
| Any other vegies desired | ||
| 1 | Celery leaves | |
| 1 | Parsley | |
| Flour or gravox* to thicken | ||
| Fried bread - 1 slice per serving |
Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast, boiling hot.
*For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe.
*Tin of corn? Well a can I guess, 16 oz.
*Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place.
*Gravox is a meat concentrate seasoning I think. The dish must be need some flavor.
*Fry the bread any way you want to.
*All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available.
Recipe by [email protected] (Daniel S Johnson) on Mar 25, 1998.
Source:
Richard Matthews
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