Here's a couple:
Aunt Donnahs Roast Possum
“Possum should be cleaned as soon as possible after shooting. I should be hung for 48 hours and is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but is no strong flavor or odor contained in the fat.
1 possum 1 cup breadcrumbs
1 onion, chopped 1 hard-boiled egg, chopped
1 tablespoon fat 1 teaspoon salt water
¼ teaspoon Worcestershire Sauce
Rub possum with salt and pepper. Brown onions in fat. Add possum liver and cook until tender. Add breadcrumbs, Worcestershire sauce, egg salt and water. Mix thoroughly and stuff possum. Truss like a fowl. Put in roasting pan with bacon across back and pour water into pan. Roast uncovered in moderate oven (350 degrees) until tender, about 2 ½ hours. There's only one thing to serve possum with- sweet potatoes. You only eat possum in the winter.”
“Thez ugly ole varmit iz gud, but you gotta cook as much fat as you kin outta them'r yo' mouth will be kivered in fever blisters! Bleed possum furst, then dip in scaldin' water with a handful uv little rashes in it. (I presume/hope the cook meant radishes) Scrape hit lak a hog, gut' n be shore to cut out musk glands under the front laigs; soak overmite in salty water wid pepper added to taste. When tender, bake in greased pan'n put sweet taters all 'round him fore cooking; hit'll probably take 1 ½ to 2 hours to git him jest rite. “