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Chicago cookbook, 1930s?
Page 20
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Pork Chop Suey. 2 cups boiling water 2 Boullion cubes 3 Tablespoon soy sauce 1 # diced pork shoulder 1/3 cup flour all purpose flour. 1-3 oz can sliced mushrooms 1 cup minced onion. 3 slivered celery 3 tablesp. Butter or Margarine 4 cups crisp rice cereal. Pour boiling water over bouillon cubes and soy sauce Stir until smooth In a skillet saute pork shoulder until golden brown. Add flour then stir in bouillion stock. Next add mushrooms with juice onions and celery, cover and simmer 30 min stirring occassionly to prevent sticking . Mean while melt butter and add rice cereal heat thoroly over low heat.
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Pork Chop Suey. 2 cups boiling water 2 Boullion cubes 3 Tablespoon soy sauce 1 # diced pork shoulder 1/3 cup flour all purpose flour. 1-3 oz can sliced mushrooms 1 cup minced onion. 3 slivered celery 3 tablesp. Butter or Margarine 4 cups crisp rice cereal. Pour boiling water over bouillon cubes and soy sauce Stir until smooth In a skillet saute pork shoulder until golden brown. Add flour then stir in bouillion stock. Next add mushrooms with juice onions and celery, cover and simmer 30 min stirring occassionly to prevent sticking . Mean while melt butter and add rice cereal heat thoroly over low heat.
Szathmary Culinary Manuscripts and Cookbooks
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