EGGS FO YOUNG
For Two Portions
¼ POUND CHINESE CURED PORK (Cut into fine shreds.) (See page [4] for recipe for curing pork.)
½ CUP BAMBOO SHOOT (Cut into fine, long shreds.)
4 CHINESE WATER CHESNUTS (Pared and cut into fine shreds.)
½ CUP CELERY (Cut into fine, long shreds.)
1 STEM OF GREEN ONION TOP (Cut small.)
6 EGGS.
1 TEASPOONFUL CHINESE SALTY SAUCE.
Mix all of the above into a batter (don’t stir too much) and fry into six oval omelets or cakes on a low flame. When done, make a gravy by putting into the lard in which the cakes were fried in, a cupful of water, a half teaspoonful of Chinese sweet sauce and a teaspoonful of cornstarch.