Sqwertz wrote:
> On Thu, 05 May 2011 20:23:11 -0400, Jean B. wrote:
>
>> Chop Suey
>> Source: Afternoon Teas. Chicago: Armour & Company, 1905.
>>
>> "This is in Chinatown a mixture of chicken livers, gizzards, fresh
>> pork, green ginger root and celery. For the Mandarin Tea try out
>> slices of canned Cervelat Sausage, and saute in the fat chickens¢
>> livers and gizzards. Add a small quantity of green ginger root
>> and celery. When heated in the fat, add olive oil, vinegar,
>> boiling water, Worcestershire sauce, pepper, and a dash of spice.
>> Simmer for thirty minutes. Add a small can of mushrooms, half a
>> cup of French peas, and serve the mixture with the 'see-yu' sauce
>> which can be purchased at a Chinese grocery."
>
> Chop Suey sure has come a long way since then.
>
> See Yu sauce I know as soy sauce. But live oil, vinegar, chicken fat,
> and Worcestershire sauce doesn't sound like an appetizing sauce.
>
> -sw

It sounds pretty odd to me. I don't think I am curious enough to
do such an experiment.

--
Jean B.