Chop Suey

Ingredients

• 2 cups of cut up meat, (veal, lamb or pork).
• 2 tablespoons fat.
• Add about 2 cups water
• Add celery cut from the tops and outer stocks about 2 cups
• 1/2 cup onion cut fine.
• Add about 2 tablespoons Chop Suey Sauce.

Method

1. 1

   Cover the cut up meat with flour.

2. 2

   Brown to a deep brown in the fat.

3. 3

   Add water and simmer until done.

4. 4

   Cook celery and onion until celery is done.

5. 5

   Thicken slightly with cornstarch and serve over cooked rice.

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 15. The excerpt below is the record exactly as published.

CHOP SUEY 2 cups of cut up meat, (veal, lamb or pork). (I buy a lamb shank, and cut off the lean meat.) Cut meat from a pork chop. (Use the lamb shank bone for soup.) 2 tablespoons fat. Cover the cut up meat with flour. Brown to a deep brown in the fat. Add about 2 cups water and simmer until done. Add celery cut from the tops and outer stocks about 2 cups, 1/2 cup onion cut fine. Cook until celery is done. Add about 2 tablespoons Chop Suey Sauce.

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