Page:The Chinese cook book.djvu/143

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(a) Soak the bird-nest in cold water for 1 hour. Shake off any feathers, etc. Wash gently and boil for 1¾ hours with the ginger.

(b) Pick the pigeons. Chop off the head, feet and wings. Cut one line 3 inches long and take out the interior. Wash the pigeons and rub inside and out with salt. Place in a bowl with the cut side on top.

(c) Fill the pigeons with the bird-nest and primary soup. Steam for 2¼ hours in a double-boiler.

(d) Now transfer into a larger bowl by putting the two bowls mouth to mouth.

Garnish with Chinese ham dice.