Chinese Cook Book

garlicand 2 piecesofgingerroot. Changethe

waterseveraltimeswhenboiling.

(c) Putintoasuitablepan. Add 2 table-

spoonfulsoflard,andtwicemorethanenough

primary soup to cover. Boil slowly for %

hour. Drainofftheliquidandthrowitaway.
(d) Putintoanotherpan,containing 6 pints
ofprimarysoup,andboil.
(e) Changeagaininto athird pan ofpri-
mary soup. Addgravy which consists of 1
cup of chicken starch, the whites of 3 eggs,
Chinese ham dice andalittlecornstarch and
salt. Use 1 tablespoonfulredvinegartoim-
prove the taste. Garnish with parsley and
servehot.