One hundred & one Mexican dishes

by Unknown

PUERCO EN ESTOFADO

Sauter in a frying-pan a pound of young pork cut small; add the livers and gizzards of two chickens, an ounce of green root-ginger and three stalks of celery, all cut into small pieces. Then add, a little at a time, a mixture of four tablespoonfuls of olive-oil, one of wine-vinegar, one of Worcestershire sauce, a dash of powdered cloves, salt and pepper. Add a half-cupful of boiling water and cook until nearly done; then put in a cupful of bean-sprouts and one of small mushrooms.