1 lb pork fillet
2 slices bacon
1 medium onion
1 pkt chicken noodle soup
pepper and salt to taste
1 small tin pineapple pieces
1 tin Hawaiin [sic] chop suey
1/2 cup sliced carrot
1/2 cup sliced beans
1 tblspn soy sauce
1 tblspn hot sauce
1 pepper (red or green)
2 cups water
shredded cabbage
Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.
Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.
Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.
