Chinese Cook Book

FriedFishBalls

i^ M. %

GUR YUEYUN

6 poundspike

1%cupssaltedalmondsorpeanuts

%cupChineseham

6 poundsvegetablesinseason

1 teaspoonfulcornstarch

2 cupsmushrooms

(a) Removetheskinfromthepikeandtake
outthebones. Runthroughthegrinderthree
times.

(&) Cutintosmallpiecesthealmonds,ham,
andthevegetables.
(c) Putthe pikeinto abigbowlandmix
withitthe cornstarch,^1 cupof water and^1
teaspoonful salt. Stirwell foranhour. Be
sure to stir in the same direction all the
time.
(d) Addthenutsandham. Mixwell.
(e) Makethefishballsas describedonthe
precedingpage. Addabeatenegg, andboil
inboilingoiluntiltheyturnyellow.