That IS interesting. I read that bit about Worcestershire Sauce a
bit differently. There is that blank, which may be soy sauce, and
it says whatever the blank is is the prototype of Worcestershire
Sauce.

Also, did you read far enough to see the segue into macaroni?
This is a good find.

Thanks!

Richard Wright wrote:
> There is an interesting vignette of 'eating Chinese ' in New York in
> 1888. See
>
> http://tinyurl.com/3d6m7l6
>
> It gives the ingredients for shop suey, but not the recipe. Again,
> Worstershire sauce substitutes for soy - of which the author evidently
> did not know the name.
>
>
> On Thu, 05 May 2011 20:23:11 -0400, "Jean B." > wrote:
>
>> I was going to post this in part to give some life to this group,
>> but I am pleasantly surprised to see some new posts! Yay! So now
>> I will just offer this as a bad archaic recipe:
>>
>> 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."
>>
>>
>> There is also a recipe for "Chow Min" that contains, among other
>> things, olives and paprika.
>>
>> I am curious as to how easy it was to find Chinese grocery stores
>> in large US cities back then. And did non-Chinese tend to
>> frequent them?


--
Jean B.