Chinese Cook Book

111. THE CHINESE COOK BOOK

CRABINGOLDENPOND

M ^ M M

HI JOK JING DON

7 eggs

3 poundscrab

1 tablespoonfulChinesehamdice

(a) Remove theshell from thecrab. Cut
themeatinto smallpieces.
(&) Mixtheeggswithanequalamountof
cold, boiled water. Beatwell. Salt to suit
the taste.
(c) Puttheeggsinasuitablebowl. Spread

thecrabontop. Steamfor (^20) minutes.
Garnishwiththehamandparsley,andserve
withoilandsauce.