Southern Baked Possum With Sweet Potatoes

• 1 fat possum
• 1 large can mushrooms
• 2 cloves garlic
• 2 c. water
• 1 Tbsp. chopped parsley
• 2 large onions
• salt and pepper
• 5 large sweet potatoes, halved
• 3 Tbsp. shortening
• 5 strips bacon
• 1 Tbsp. celery leaves

1. Nail head of possum to a board just a little longer than the possum.
2. Skin it.
3. Make paste of shortening, salt and pepper and rub over entire possum.
4. Fill cavity with onions, garlic, chopped parsley and celery leaves.
5. Place possum on rack in roasting pan. Lay 5 strips of bacon across breast.
6. Add water and mushrooms. Leave uncovered.
7. Bake in a moderately hot oven (300u0b0 to 350u0b0) until tender.
8. Baste every 5 minutes (this is a must).
9. To determine when done, pull leg away from body.
10. When done, throw away the possum and eat the board.

possum, mushrooms, garlic, water, parsley, onions, salt, sweet potatoes, shortening, bacon, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163307 (may not work)