PRELIMINARY RECIPES

Since this is a foreign cook book, it is desirable to have the recipes for all the fundamentals, such as sauces, etc., at the beginning of the book. They not only are nutritious and healthful but are so delicious that they add much to the flavor and delicacy of the foods with which they are combined. As they are used in practically every dish, a thorough knowledge of how to make them is a necessity.

PRIMARY SOUP
上 湯
sung tong

One may wonder why a dish cooked in a restaurant is better than one cooked at home. It is true that a better cook may have some effect on the dish, but the real secret is the primary soup which the cook uses for gravy and for the final cooking instead of using water.

This soup is always made of equal weights of chicken and lean pork: say 1/2 pound of each, for each point of water. It is advisable to use not less than 6 pints of water, and meat in proportion.

The quality of a dish depends upon the nature of this primary soup.

(a) Chop the meat into small pieces.

(b) Cook slowly for 2 1/2 hours, or until about half of the liquid has evaporated.

In order to do away with any oil which may exist, put into the mixture a bowl of chicken blood.

(c) Strain through a thick cloth until the liquid is as clear as water. Should there be any oil remaining on top, skim it off.

Let the soup cool. Keep in the refrigerator to be used as needed.