Chinese Abalone Soup With Chicken Or Pork
Ingredients
- Juice and pound of abalone cooked
- Water as needed
- 2 cups chicken or pork stock
- Salt and pepper
- 1 tsp. soy sauce
- 1 tbsp. sherry
- 1/4 cup slivered abalone
Method
- Pour the juice from abalone, add enough water to make 2 cups.
- Combine with unsalted chicken or pork stock (can use pork bones), soy sauce, sherry in that order and 1/4 cup of the abalone cut into match-sized pieces.
- Heat, season to taste.
Notes from the transcription
- This soup is right for any meal except one featuring abalone.
- There will be abalone left and can be used in another recipe. (Canned abalone can be used.)
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.