1 boiling fowl
1 lb lean pork
1 cup diced carrots
1 cup uncooked peas
1 small tin pineapple pieces
1 small tin mushrooms (button)
1 clove garlic
1 small tin bamboo shoots (or 1 cup celery cut in 2 in. strips lengthwise)
1 dsp soy sauce
1 dsp brandy
1 cup blanched almonds (fried and browned)
Method: Cook chicken and pork. Fry garlic in oil (or butter), add chicken, salt and pepper. Stir until light brown, add soy sauce and brandy. Add bamboo shoots (or celery), pineapple and mushrooms. Stir and cook for 3 mins. Pre-cook peas and carrots for 5 mins., then add peas and carrots plus 1 cup of stock. Put on lid and cook for 2 mins. Thicken with 1 tbls cornflour blended with a little soy sauce, add almonds. Serve with boiled rice and French salad. Cut a bunch of spring onions finely. Toss through rice whilst hot, just before serving.
Contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.25.
1 lb lean pork
1 cup diced carrots
1 cup uncooked peas
1 small tin pineapple pieces
1 small tin mushrooms (button)
1 clove garlic
1 small tin bamboo shoots (or 1 cup celery cut in 2 in. strips lengthwise)
1 dsp soy sauce
1 dsp brandy
1 cup blanched almonds (fried and browned)
Method: Cook chicken and pork. Fry garlic in oil (or butter), add chicken, salt and pepper. Stir until light brown, add soy sauce and brandy. Add bamboo shoots (or celery), pineapple and mushrooms. Stir and cook for 3 mins. Pre-cook peas and carrots for 5 mins., then add peas and carrots plus 1 cup of stock. Put on lid and cook for 2 mins. Thicken with 1 tbls cornflour blended with a little soy sauce, add almonds. Serve with boiled rice and French salad. Cut a bunch of spring onions finely. Toss through rice whilst hot, just before serving.
Contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.25.
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