Chinese Cook Book

RawFishParty

YUESANG

7 pounds pike

6 pounds carrots

2 cupsgreenpeppers

2 pieces gingerroot

1 cupChineseChowChow

Afewlemonleaves

1 tablespoonfullemonjuice

1 tablespoonfulfriedsesamum-seed

1 teaspoonfulpowderedsaltedalmonds

1 teaspoonfulpowderedsaltedpeanuts

3 tablespoonfulspeanutoil

1 tablespoonfulvinegar

2 cups chrysanthemums

(a) Removetheskinfromthefishandtake
outthebones. Cutintopieces1/16inchby 1
inchby 1%inches. Drywith a cleancloth.

(&) Cutintopieces 1/16inchby1/16inch
by1^inches thecarrots,greenpeppers,gin-
gerroot,ChowChow,andlemonleaves.
(c) Putthecarrots intoasuitablebagand
squeezeallthejuiceoutofthem.
(d) Putthevinegar and a little saltin a