Page:The Chinese cook book.djvu/149

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(a) When the partridges have been washed, rub inside and out with salt. Put in a bowl.

(b) Wash the Why Shon, Kee Zee, Dong Chong Chow, and pork. Add to the partridges.

(c) Cover with primary soup and steam for 3¾ hours in a double-boiler.

(d) Remove the oil from the top of the liquid. Salt to taste. Use the liquid for soup.

Serve the partridge with oil and Chinese sauce.