empty them and wash them well inside. Drain them
quite dry and fill them with warm blanc mange. Put
them in a basin of meal or flour, having the ends with the
holes uppermost, and let them get quite cold. When the
jelly is quite cold and firm, break it into small lumps, put
it on a dish, and with the pieces of orange peel form half
a dozen nests in the jelly. Put the eggs in these nests and
-serve.
I p'in ku (Roast Duck.)
Take a fat duck ; open, and clean. Take some salt✪ Roast Duck and
rub over it both outside and in. Put it into an earthen
dish and take of fan spirits one cup, and put the cup with
the spirits inside the duck. Do not let the spirits spill
on to the duck ; only the vapour of the spirits is wanted.
Steam over water till quite tender. Lift out the wine
cup into a bowl. Done in this way there is no need of
minor vegetables.
Ching mi fan. (Plain Boiled Rice.)
Take a large pot, in which put two gallons of water ;
when boiling furiously, plunge in one pound of rice✪ Plain Boiled Rice
which has been well washed ; stir occasionally with a
wooden spoon. In fourteen to sixteen minutes it ought
to be tender, but should not be soft before taking it off
the fire. Test a few grains, and, if sufficiently tender,
add a good tumbler of cold water, then pour on to a
sieve to drip. When drained return to the pot to heat
thoroughly, shaking it occasionally till perfectly dry
T04
XV.— CHINA (South-East)
Hsien (Fruits)
Yang-niu
(Dried Almonds)
See-kwa-tsze
(Fried Melon Seeds)
Ba-daw-kau
Mee-tsao
(Preserved Dates)
Zang-sun-koo
(Sugared Peanuts)
Kwang-cher
(Dried Raisins) (Mandarin Oranges, peeled)
Hsiao Wan (Condiments, etc.)
Wo-sfun
Yu-say
(Spring Onions)
(Dried Parsley)
Ka-ma
Tsu-o
(Mustard)
(Vinegar)
Chang-yu
De-chang
(Chinese Sauce or Soy)
(Bean-cake Sauce)
Heu
Ah
(Raw Shrimps in Soy)
(Cold Sliced Duck)
Chu
To tze
(Cold Sliced Chicken)
(Cold Boiled Tripe)
i°5
CHINA (South-East) — continued
Menu
Ta Wan (Large or Meat Dishes)
Ee-woo Yue-tszu
(Birds' Nests) (Sharks' Fins)
Hong-sau-chee Tsu-lue-Wohung
(Boiled Chicken) (Ningpo Yellow Fish)
Haw-Jeu Haw-Tze-Hai-Sung
(Shrimp Balls) (Sea Slugs)
Chun-Cheu Ching Tung Hoo-Ta
(Stuffed Chitlings) (Boiled Ham)
Sau-Tszu Saw-Ah
(Roast Pig) (Roast Duck)
Ching Tun Dee Pon Leang-bu-Chee
(Boiled Pork) (Chicken Salad)
Tsau-chea-pea E Woo-Ku-Day
(Fried Chicken) (Pigeons' Eggs)
Tsau-yue-pea Haw-tsze Bau Sung Doo-Zar-Har
(Fried Sliced Fish) (Bamboo Shoots) (Boiled Crabs)
Yan ja kuai Kwo mien-kwei
(Dough-nuts) (Tartlets)
Yan Fen
(Vermicelli Soup)
Ching Mi fan
(Boiled Rice)
Ch'a shui
(Tea)
106
CHINA (South-East)
Ee-woo. (Birds' Nest).
Birds' nests mostly come from Shang-Hal-Kwan. To
prepare, first soak in boiling water, then allow to stand
for forty-eight hours, after which wash carefully in clean
water, and see that all sand and feathers are removed.
Take two and place them in two pints of well-seasoned
chicken stock, and boil for one hour over a small fire.
Before serving put in one tablespoonful of sugar.
Yue-tszu. (Sharks' Fins.)
The butt part is useless, only the fin can be used. Take
two ounces and steep for an hour, change the water and
wash thoroughly to remove all sand and slime ; boil in
two pints of water for half-an-hour, then pour off the
water, then boil in one and a half pints of well-seasoned
chicken soup for half-an-hour.
Hong-sa.u-chee. (Boiled Chicken.) ✪ Boiled Chicken
Page 51 · 4 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
empty them and wash them well inside. Drain them quite dry and fill them with warm blanc mange. Put them in a basin of meal or flour, having the ends with the holes uppermost, and let them get quite cold. When the jelly is quite cold and firm, break it into small lumps, put it on a dish, and with the pieces of orange peel form half a dozen nests in the jelly. Put the eggs in these nests and -serve.
I p'in ku (Roast Duck.)
Take a fat duck ; open, and clean. Take some salt and rub over it both outside and in. Put it into an earthen dish and take of fan spirits one cup, and put the cup with the spirits inside the duck. Do not let the spirits spill on to the duck ; only the vapour of the spirits is wanted. Steam over water till quite tender. Lift out the wine cup into a bowl. Done in this way there is no need of minor vegetables.
Ching mi fan. (Plain Boiled Rice.)
Take a large pot, in which put two gallons of water ; when boiling furiously, plunge in one pound of rice which has been well washed ; stir occasionally with a wooden spoon. In fourteen to sixteen minutes it ought to be tender, but should not be soft before taking it off the fire. Test a few grains, and, if sufficiently tender, add a good tumbler of cold water, then pour on to a sieve to drip. When drained return to the pot to heat thoroughly, shaking it occasionally till perfectly dry T04
XV.— CHINA (South-East)
Hsien (Fruits)
Yang-niu (Dried Almonds)
See-kwa-tsze (Fried Melon Seeds)
Ba-daw-kau
Mee-tsao (Preserved Dates)
Zang-sun-koo (Sugared Peanuts)
Kwang-cher
(Dried Raisins) (Mandarin Oranges, peeled)
Hsiao Wan (Condiments, etc.)
Wo-sfun
Yu-say
(Spring Onions)
(Dried Parsley)
Ka-ma
Tsu-o
(Mustard)
(Vinegar)
Chang-yu
De-chang
(Chinese Sauce or Soy)
(Bean-cake Sauce)
Heu
Ah
(Raw Shrimps in Soy)
(Cold Sliced Duck)
Chu
To tze
(Cold Sliced Chicken)
(Cold Boiled Tripe)
i°5
CHINA (South-East)—continued
Menu
Ta Wan (Large or Meat Dishes)
Ee-woo Yue-tszu
(Birds' Nests) (Sharks' Fins)
Hong-sau-chee Tsu-lue-Wohung
(Boiled Chicken) (Ningpo Yellow Fish)
Haw-Jeu Haw-Tze-Hai-Sung
(Shrimp Balls) (Sea Slugs)
Chun-Cheu Ching Tung Hoo-Ta
(Stuffed Chitlings) (Boiled Ham)
Sau-Tszu Saw-Ah
(Roast Pig) (Roast Duck)
Ching Tun Dee Pon Leang-bu-Chee
(Boiled Pork) (Chicken Salad)
Tsau-chea-pea E Woo-Ku-Day
(Fried Chicken) (Pigeons' Eggs)
Tsau-yue-pea Haw-tsze Bau Sung Doo-Zar-Har
(Fried Sliced Fish) (Bamboo Shoots) (Boiled Crabs)
Yan ja kuai Kwo mien-kwei
(Dough-nuts) (Tartlets)
Yan Fen (Vermicelli Soup)
Ching Mi fan (Boiled Rice)
Ch'a shui
(Tea)
CHINA (South-East)
Ee-woo. (Birds' Nest).
Birds' nests mostly come from Shang-Hal-Kwan. To prepare, first soak in boiling water, then allow to stand for forty-eight hours, after which wash carefully in clean water, and see that all sand and feathers are removed. Take two and place them in two pints of well-seasoned chicken stock, and boil for one hour over a small fire. Before serving put in one tablespoonful of sugar.
Yue-tszu. (Sharks' Fins.)
The butt part is useless, only the fin can be used. Take two ounces and steep for an hour, change the water and wash thoroughly to remove all sand and slime ; boil in two pints of water for half-an-hour, then pour off the water, then boil in one and a half pints of well-seasoned chicken soup for half-an-hour.
Hong-sa.u-chee. (Boiled Chicken.)
Records on this page
Roast DuckPlain Boiled RiceBoiled ChickenFried Chicken