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Classic
Cook Books
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page 33
Lay in a stone dish and over it pour (enough to cover well) a mixture of two
cupfuls of boiling vinegar, a dessert-spoonful of salt, and two tablespoonfuls
of sugar. Cover, and put away in a cool place for twenty-four hours. Prepare a
brown gravy by chopping half an onion and frying it a light brown in sweet lard
or chicken fat. Cut the chicken into quarters, and put in a pan with two
tablespoonfuls of syou. Simmer for half an hour very gently. Serve with rice.
LYCHEE CHICKEN
Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two
tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard.
Cut into small pieces a fresh young chicken of about two pounds and rub well
with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two
tablespoonfuls of syou, and cover tight. Simmer for half an hour. Have ready a
quart of lychee nuts,
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Classic
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