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Classic
Cook Books
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page 19
GRAVY
Use pork fat cut up and fried crisp. Then rub smooth one tablespoonful of Quong
Sang Chong (water-chestnut flour) or rice flour in cold water, and stir it
slowly into the boiling fat until it thickens and browns. Add syou, salt,
pepper, and a little sugar. In preparing chop sueys and similar dishes, use this
gravy if the mixture is too dry.
GRAVY WITH ONIONS
Place two tablespoonfuls of chicken fat or pork fat in pan, and when it is very
hot add a finely chopped onion and fry a golden brown. Now slowly stir in one
tablespoonful of flour until brown (taking care not to burn), salt, pepper, and
a little sugar, then slowly pour boiling water, stirring all the time, until you
have a smooth, rich gravy. Use for addition to the various dishes.
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Classic
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