Chinese Cook Book

\i(i ^rH£ CHINESE COOK BOOK

PigeonChopSuey

CHOW yUE GOB

6 pigeons

(^2) cups waterchestnuts
(^2) cupsbambooshoots
2 cupsmushrooms
2 cups celery
S cupsprimarysoup
(a) Takethebonesoutofthepigeons and
cutthemeatintothinpieces. Putintoahot,
oiledpanandfryfor 5 minutes.
(b) Cutthesecondaryvegetablesinto thin
pieces. Putintoahotpanandfryfor 2 min-
utes. Addwaterandcookfor 15 minutes.
(c) Add the secondary vegetables to the
pigeonfragments. Mixwell.
(d) Addprimarysoupandcookfor 5 min-
utes.
(e) AddChinesegravy.