Tipsy Abalone
Ingredients
- 1 pork chop
- 1 abalone
- Green pepper
- 1 cup chicken or pork stock
- 1 tbsp. whiskey
- 1 tbsp. cornstarch
- 2 tbsp. water
Method
- Fry pork chop lightly and cut it and an abalone in strips.
- Cut raw green pepper and celery the same and heat all this together in a sauce made with chicken or pork stock and whiskey.
- Add cornstarch moistened in 2 tbsps. water. Cook until clear.
- Serve with rice.
Notes from the transcription
- ⚠️ The method calls for celery, which does not appear in the printed ingredient list. Transcribed as printed.
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.