This is from a cookbook I have that was originally published in 1935 (my addition is dated 1955) called The Encyclopedia of Cooking. Got it when I was first married back a few years. It is two volumes and I have used it until it is falling appart. Gives great instructions of each and every item including how to care meat, etc. It has some recipes that I have never made and probably wouldn't be made today - but Just for fun:
Mrs Duke's Baked Possum and Sweets
2 young possums, 2 1/4 to 2/12 lbs each, dressed weight
1 baking potato, 1/2 lb
7 cups cold water
2 lbs sweet potatoes or yams
4 tsp salt
3/4 tsp black pepper
1/8 tsp red pepper
3 tbsp flour
1/4 cup cold water
2 cups possum broth
parsley
Start oven 10 min before baking; set to mod (375)
Clean possum carefully and remove scent glands and any clinging hair. Pare potato, wash and cut in quarters lengthwise. Lay potato inside possum. Fit into a 5 qt kettle. add water, cover kettle but leave open space on one side for steam to escape. Heat to boiling and boil gently 15 to 20 min; then skim froth that collects; pour off about half the broth. Add 3 cups fresh hot water, return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone. Remember possums will not become more tender after they are placed in roasting pan. This requires 1 1/4 to 1 1/2 hrs of cooking. Lift possum from broth to roasting pan, sprinkle outside well with the seasonings that have been well mixed in a cup. Make gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 2 cups of broth drained from kettle in which possums were parboiled. Mix and pour around possum. Arrange pared, washed sweet potatoes around possum. Cover pan and bake 16 to 20 min, or until potatoes are about tender. Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35 to 40 min. Baste every 10 min with the gravy in the pan. Remove meat and potatoes to platter and garnish with parsley. Pour gravy into separate dish and serve meat and gravy piping hot. 5 to 6 servings.
No wonder our grandmothers didn't work outside the home. This is very labor intensive and would take all day to make.
