Ingredients
1 each small possum or bandicoot*
2 liter water
1 tsp salt
1 each tin corn*
1 any other vegies desired
1 pinch celery leaves
1 pinch parsley
1 flour or gravox* to thicken
1 fried bread,1 slice per serv
Directions
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 1/2 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 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."
Servings: 1 servings
Possum Or Bandicoot Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Historians have tracked the existance of recipes way back into history, at least as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these old recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, fennel and parsley. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications are in high demand, mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Possum Or Bandicoot Soup recipe.
