138
THE CHINESE COOK BOOK
FISH ROLL
魚
YEE肉
YORK旦
DAN卷
GUN
- 6 eggs
- 4 pounds pike
- 1 tablespoonful Chinese ham
- 1 cup peanuts, pounded
- 1 cup Chinese roast pork
(a) Break the eggs into a bowl. Beat well with oil and salt. Have a low fire. Oil pan. Place into it 1 tablespoonful well beaten egg. Take hold of the pan and let the egg run over the surface of the pan. A layer of egg will be formed.
(b) Remove the skin from the pike and take out the bones. Grind the meat through a fine grinder several times, or pound with a hammer as fine as possible. Beat well for ¾ hour with salt and a small amount of oil.
(c) Cut the Chinese ham and pork into dice. Mix well with the remaining egg, the pike, and the peanuts.
(d) Roll this mixture into the egg layer,
