Chop Suey

Ingredients

• one pound of fresh young pork
• two chicken livers
• two chicken gizzards
• two stalks of celery
• a half ounce of ginger root
• Put four tablespoons of olive oil
• add one tablespoon of vinegar
• half a cup of boiling water
• one teaspoon of Worcestershire sauce
• red pepper to taste
• black pepper to taste
• cinnamon to taste
• cloves to taste
• add a small can of mushrooms
• a half cup of bean sprouts
• add teaspoon of brown See Yu sauce

Method

1. 1

   Cut pork into small slices, add meat, celery, and ginger to hot oil.

2. 2

   Once lightly colored, add vinegar, boiling water, Worcestershire sauce, and spices.

3. 3

   Simmer until nearly done, then add mushrooms and bean sprouts.

4. 4

   Drain off excess liquor and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.

nd pepper to taste. Beef Loaf After seasoning with pepper and salt, form finely chopped beef into a loaf and cover the top with slices of salt pork ; bake in a good oven; about half an hour before done remove the pork from the top of the loaf to allow meat to brown; served with a thickened gravy. Beef Flip One and one-half pounds chopped beef, one-half cup of butter, two cups rolled crackers, one cup boiling water, pepper and salt to taste; bake in a moderate oven one and one-half hours; baste frequently. Spiced Roll Two pounds raw round steak, chopped fine, four eggs, eight butter crackers, rolled, one teaspoon salt, half teaspoon pepper, quarter of a nutmeg, mix and form in a long roll. Bake with bits of butter on top. To be sliced when cold. 279 Meats, Fowl, Entrees, Gravies and Fillings 281 Broiled Sweetbreads Take two pairs of round, firm heart sweetbreads, broil; let stand in cold water for one hour, changing water often; then cover with boiling water and let simmer for one hour, according to thickness; drain, cover with cold water and let stand for about half an hour; drain, wipe dry and set aside until ready to use. Cut in lengthwise halves and set on a well-greased broiler be- neath the burner; let cook until slightly brown, then turn and cook on other side, about five or six minutes in all. Serve on hot platter, spread with butter, and garnish with peas or in any way desired. Ris de Veau pique a l'oseille Sweetbreads, blanch and trim them carefully and set aside to cool. Then take enough minced carrots and onions together with a bunch of aromatic herbs, soup herbs, a bay leaf, a pinch of paprika and a small pinch of allspice; then lard the sweet- breads on the smooth side with four rows of larding and place them on the bed of carrots, etc., which should cover the bottom of a cooking casserole; fill the casserole just to the top of the sweetbreads with unskimmed soup stock; if no unskimmed stock is handy take the skimmed and add two ounces of butter. Place the casserole on a quick fire and reduce the stock to one-half, then cover the sweetbreads with a piece of paper, put the cover on the casserole and place on a moderate fire where the contents may simmer slowly until the sweetbreads are nearly cooked; remove from the fire, drain off the liquid portion by passing through a sieve and add a gill of good white wine; reduce this over a quick fire until it is a demi-glaze or half glaze, brush the sweetbreads with the demi-glaze and place them in a sharp oven until slightly brown ; arrange them on the oval dish of the entree set and garnish with green sorrel or watercress; if preferred, the carrots may be added to the garnishing, Spinach a la Creme Simmer half a peck of thoroughly washed spinach in a small quantity of water, to which a little salt has been added, to aid in keeping the color. Drain after cooking about fifteen minutes, press out all the water, and chop very fine; put three tablespoons of butter in a saucepan, when melted add in this two tablespoons of flour, a little salt and pepper; then add quarter of a cup of milk and the spinach, and stir until it bubbles on one side. It is then ready to serve. The mixture should be quite soft, yet retain its shape on the serving dish. 282 The Toronto Cook Book Chop Suey To make enough chop suey for five persons take one pound of fresh young pork and cut into small slices, two chicken livers, two chicken gizzards and hearts, two stalks of celery and a half ounce of ginger root. Put four tablespoons of olive oil in a sauce- pan and when hot add the meat, celery and ginger. As soon as lightly colored add one tablespoon of vinegar, half a cup of boil- ing water, one teaspoon of Worcestershire sauce, red and black pepper, cinnamon and cloves to taste. Simmer gently until the pork and giblets are nearly done; then add a small can of mushrooms and a half cup of bean sprouts. If you cannot get the bean sprouts (they are abundant in Chinese groceries) you may use the quantity of French green peas, string beans chopped fine or asparagus tips. The bean sprouts must not cook too long, as they are better when not more than half done. Drain off the superfluous liquor, add teaspoon of brown See Yu sauce

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