A DISH FOR A GOURMAND. 



79 



by the negroes, who, as a rule, are excellent cooks, and 

 especially so when they are cooking on their own account. 

 And this is how they proceed when preparing a plump 

 and juicy opossum. They put it into a large iron 

 pot, on a layer of sweet potatoes, and above it they spread 

 a similar layer; the mess is seasoned with Cayenne 

 pepper, and, to increase the gravy, one or two spoonfuls 

 of hog's lard is addod ; the whole simmers for about live 

 hours, and is served up hot. 



Thus prepared, the meat is delicious, and I know of 

 nothing, in fact, more succulent or strengthening. And, 

 for this reason, I advise all our modern gourmands to go 

 and taste it for themselves ! 



I am confident they will pronounce the dish well worth 

 the trouble of a voyage to the United States. 



