Chinese Cook Book

FriedLamb

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HONGSUEMINYUKG

3 poundsoflambcutintopieces%inchby

IY2 inchesby^6 inches

AfewdropsofOctogonspicery

1 bunchgarhc

1 teaspoonfulsalt

{a) Putthelamb, spicery,garlic, and salt
intoapanofcoldwater,morethanenoughto
coverthesubstances,andcookuntiltender.
(b) Takeoutthelambandthrowawaythe
restofthesubstance. Dipthelambintoadish
ofsaltandChinesesauce.
(c) Fry thelamb in a pan of boilingoil
untilbrittle.
(d) Chop up fried lamb into proper size
and servewhenhot. Use spicery saltto suit
thetaste.