posted by Angel 12-05-99 3:55 AM
Possum or Bandicoot Soup
Categories: Soups, Oz
1 each: Small possum or bandicoot*
2 liter Water
1 tsp. Salt
1 (16 oz.) Tin corn
Any other veggies desired
1 pinch Celery leaves
1 pinch Parsley
Flour or gravox to thicken
Fried bread,1 slice per serving
Skin and clean possum or bandicoot, then quarter the animal. Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours.
Add vegetables and simmer for another 1 1/2 hours.
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.
*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.
Gerry Nolan
"If at first you don't succeed, destroy all evidence that you even tried."
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