. The hunter and the trapper in North America ; or, Romantic adventures in field and forest. From the French of Bénédict Révoil . m-possible to eat anything afterwards, I had been so over-come by the odour and savour of musk. But the secondtime my teeth came in contact with opossum meat, I wasless fastidious. The dish had been prepared, I must own, A DISH FOR A GOURMAND. 79 by the negioes, who, as a nile, are excellent cooks, andespecially so when they are cooking on their own this is how they proceed when preparing a plumpand juicy opossum. They put it into a large ironpot, on a l
. The hunter and the trapper in North America ; or, Romantic adventures in field and forest. From the French of Bénédict Révoil . m-possible to eat anything afterwards, I had been so over-come by the odour and savour of musk. But the secondtime my teeth came in contact with opossum meat, I wasless fastidious. The dish had been prepared, I must own, A DISH FOR A GOURMAND. 79 by the negioes, who, as a nile, are excellent cooks, andespecially so when they are cooking on their own this is how they proceed when preparing a plumpand juicy opossum. They put it into a large ironpot, on a layer of sweet potatoes, and above it they spreada similar layer; the mess is seasoned with Cayennepepper, and, to increase the gravy, one or two spoonfulsof hogs lard is added; the whole simmeiS for about fivehours, and is served up hot. Thus prepared, the meat is delicious, and I know ofnothing, in fact, more succulent or strengthening. And,for this reason, I advise all our modern gourmands to goand taste it for themselves ! I am confident they will pronounce the dish well worththe trouble of a voyage to the United
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