Yield: 1 servings
1 ea Small possum or bandicoot*
2 liter Water
1 tsp Salt
1 ea Tin corn*
Any other vegies desired
1 pinch Celery leaves
1 pinch Parsley
Flour or gravox* to thicken
Fried bread, 1 slice per serv
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 ½ 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 ½ 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.
"if at first you don"t succeed, destroy all evidence that you even tried."