Chop Suey

Ingredients

• 1 lb. veal
• 1 lb. pork
• 3 bunches celery
• 6 big onions
• 2 tablespoons bead molasses
• 3 good tablespoons chop suey sauce
• 1 teaspoon sugar
• about 3 tablespoons of flour
• add a can of mushrooms

Method

1. 1

   Season veal and pork, cut small, and put in kettle with cover on.

2. 2

   Stir and brown.

3. 3

   Take off stock as it simmers.

4. 4

   Add celery and onions.

5. 5

   Combine molasses, chop suey sauce, sugar, and flour.

6. 6

   Add to mixture, and 15 minutes before serving, add mushrooms and juice.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

CHOP SUEY Season 1 lb. veal and 1 lb. pork, cut small. Put in kettle with cover on and stir and brown. Take off stock as it simmers. Put 3 bunches celery, cut about an inch long, 6 big onions, cut not too small in with meat and stock. To 2 tablespoons bead molasses, 3 good tablespoons chop suey sauce, 1 teaspoon sugar, add about 3 tablespoons of flour. Combine mixture, and 15 minutes before serving, add a can of mushrooms

Cook this with the app: pantry check, scaling, and the assistant.