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Classic
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page 94
When the water chestnuts have thoroughly absorbed the juice, add the strained
sweet potatoes, stir with wooden spoon, taking care not to burn it, and boil
until it is firm. Serve hot or cold--it is better hot.
MUSHI TAMANA AND BUTA
(Cabbage and Pork)
One good-sized hard cabbage; one cupful of syou sauce; one tablespoonful of
sugar; one pound of salt pork; one onion; salt and pepper.
First boil the salt pork for one hour, then chop it in small pieces. Select a
good hard cabbage without blemishes and wash it thoroughly in cold water; soak
it in water with a handful of salt to kill all possible vermin. Remove from
salted water, and rinse in fresh water, removing all salt. Carefully cut out the
heart and center leaves, making a good-sized pocket, and fill this space with
the chopped pork and one onion chopped very fine, salt, pepper, and a
teaspoonful of goma seeds. Press the cabbage
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