Brown it in drip pins, cover with water and cook until tender. Cut the meat in small pieces, removing all fat. I’m afraid there’s not much help for us in the Augedition of the Cannelton (Indiana) Enquirer:ĭo you eat chop-suey, this side of Chicago? Here is a recipe that will make a generous allowance for six persons: One pound of fresh pork, one pound of veal, three stalks of celery, three large onions, one can of mushrooms, salt and paprika to taste. A favorite dish with those who have tried it. Cook for ten minutes more, and it is ready to serve. Now at the artichokes, with a high seasoning of paprika, and salt spoonful salt. Have ready two good-sized Jerusalem artichokes which have been scraped and cut in thin slices (be sure to keep in cold, slightly acidulated water until needed, or they will become discolored). Add quickly four tablespoonfuls of strong chicken stock, one tablespoonful tomato ketchup, the prepared meat and nuts. In a saucepan slowly cook two tablespoonfuls of butter until the color begins to change. Take one-quarter of the breast meat of a cooked chicken, the gizzard and one ounce of smoked beef run all through a food chopper. Pare the flesh from each end of the raw gizzard of a chicken, simmer until tender. Remove the brown skin from a Brazil nut and cut in thin slices. From the Decemedition of the Boston Globe:Ĭhinese Chop Suey (to the best of our knowledge this is a genuine Chinese recipe)–Blanch one dozen almonds and as many hazelnuts, the meats of a dozen English walnuts, and chop rather fine. When nearly done, add a small can of mushrooms, hap a cupful of either bean sprouts or French green peas or string beans chopped fine or asparagus tips.The see-yu source which is eaten with this delectable dish can be procured at any Chinese grocery.”Ĭompare this version that also factors in poultry gizzard from later the same year. Saute this in a frying pan over a hot fire, adding four tablespoonfuls of olive oil, one tablespoonful of vinegar, half a cupful of boiling water, one teaspoonful of worcestershire sauce, half a teaspoonful of salt, black and red pepper to taste and a dash of cloves and cinnamon. “For four persons two chickens’ livers, two chickens’ gizzards, one pound young, clean pork cut into small pieces, half an ounce of green root ginger and two stalks of celery. Fales, for several years vice counsel at Amoy: For those who like or think they would like the famous Chinese dish, chop suey, the following recipe, which any intelligent housewife can follow, was given by W.
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