Page:The Chinese cook book.djvu/149

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THE CHINESE COOK BOOK
123

WHY SHON PARTRIDGE


WHY

SHON

JAR

QUO

6 partridges
A few pieces of pork
10 cents' worth of Why Shon
10 cents' worth of Kee Zee
25 cents' worth of Dong Chong Chow

(a) When the partridges have been washed, rub inside and out with salt. Put in a bowl.

(b) Wash the Why Shon, Kee Zee, Dong Chong Chow, and pork. Add to the partridges.

(c) Cover with primary soup and steam for 3¾ hours in a double-boiler.

(d) Remove the oil from the top of the liquid. Salt to taste. Use the liquid for soup.

Serve the partridge with oil and Chinese sauce.