269. Chops Deviled - English

Make a devil as in No. 276; rub this well into thick English mutton chops, broil them rare and put the rest of the devil over them in a very hot dish.

270. Chop Suey - Chinese

Barely cover a small chicken with water and boil until tender; then shred the meat, return the bones to the soup, boil down to one cup; then strain. Cut a half pound of lean pork into thin inch strips and fry; when brown, add the chicken, a half cup of celery, cut thin, a small piece of chopped onion, six dried Chinese mushrooms (which have soaked in water), six water chestnuts, cut thin, a quarter of a pound of wheat or bean sprouts, half a chopped green pepper, and a small piece of ginger-root, crushed. Pour over all the chicken broth and season well with a very little salt and a tablespoon each of gu yow and soy - sauces to be found in any Chinese provision house. Simmer for a few minutes and serve with rice.

271. Chupe - Peruvian

Fry two sliced onions in a tablespoon of butter until transparent. Add four or five tomatoes, a teaspoon of minced parsley, six medium potatoes, peeled and quartered, and hot water to cover. Add one tablespoon of washed rice and boil until cooked - about twenty minutes. Add salt, a pinch of sugar, a cup of thin cream or milk, a well beaten egg and four tablespoons of grated cheese. Boil up once and serve.