Cooking For 1966 LION’S HEAD

Press, Volume CVI, Issue 31091, 21 June 1966, Page 2

Cooking For 1966 LION’S HEAD

An exotic dish, with an interesting and unusual flavour produced by the combination of pork, mushrooms, spinach, crayfish and chicken, is called lion’s head. Ingredients: Iflb of minced lean pork Jib mushrooms 2 onions Jib crayfish meat 1 dessertspoon chopped preserved ginger 3 tablespoons sherry 1 tablespoon soya sauce lj teaspoons salt 1 dessertspoon sugar i bunch spinach

1 cabbage 2 tablespoons of cooking oil lj cups chicken stock. Method: Chop the mushrooms, onions, crayfish, spinach and ginger finely. Combine with the minced pork. Then add the sherry, soya sauce, salt and sugar. Shape this into even-sized flat patties. Heat the chicken stock in a saucepan to boiling and, when bubbling, put in the meat patties. Cover and reduce heat so that they simmer gently for 30 to 35 minutes. Lift patties out of stock and keep hot and reserve liquid. Heat the cooking oil in a large saucepan, add the cabbage finely shredded and half cupful of the chicken liquid in which the patties were cooked. Cover closely and cook until cabbage is tender. Serve meat patties on a bed of the cooked cabbage.