This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Opossum is very fat with a peculiarly flavored meat. To dress, immerse in very hot water (not boiling) for 1 minute. Remove and use a dull knife to scrape off hair so that skin is not cut. Slit from bottom of throat to hind legs and remove entrails. Remove head and tail if desired. Wash thoroughly inside and out with hot water. Cover with cold water to which has been added 1 cup salt. Allow to stand overnight; in the morning drain off the salted water and rinse with clear, boiling water.
Make stuffing as follows: Brown 1 large, fine-chopped onion with 1 tablespoon butter. Add chopped opossum liver and cook until tender. Add 1 cup bread crumbs, a little chopped red pepper, a hard-cooked egg, finely chopped, dash Worcestershire sauce, salt and water to moisten. Stuff opossum with mixture, fastening the opening with skewers or by sewing. With 2 tablespoons water roast in moderate oven (350° F.) until meat is tender and richly browned. Baste constantly with the opossum's own fat. Remove skewers or stitches, serve on heated platter. Skim fat from gravy and serve with baked yams or sweet potatoes.