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

Procedures

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.

gerry nolan

"if at first you don"t succeed, destroy all evidence that you even tried."