THE CHINESE COOK BOOK
91
RAW FISH PARTY
魚
YUE生
SANG
- 7 pounds pike
- 6 pounds carrots
- 2 cups green peppers
- 2 pieces ginger root
- 1 cup Chinese Chow Chow
- A few lemon leaves
- 1 tablespoonful lemon juice
- 1 tablespoonful fried sesamum-seed
- 1 teaspoonful powdered salted almonds
- 1 teaspoonful powdered salted peanuts
- 3 tablespoonfuls peanut oil
- 1 tablespoonful vinegar
- 2 cups chrysanthemums
(a) Remove the skin from the fish and take out the bones. Cut into pieces 1/16 inch by 1 inch by ½% inches. Dry with a clean cloth.
(b) Cut into pieces 1/16 inch by 1/16 inch by 1½ inches the carrots, green peppers, ginger root, Chow Chow, and lemon leaves.
(c) Put the carrots into a suitable bag and squeeze all the juice out of them.
(d) Put the vinegar and a little salt in a
