Meat rice soup by Chef Raghu
Meat
rice soup by Chef Raghu
To
one gallon water add pounded meat, sliced liver, one-half pint rice, cook for
three hours, adding one dried onion two pieces dried orange peel, and salt for
seasoning.
Serve
in deep bowls, into each may be put a teaspoon of Chinese sauce mixed with a
half of cooked peanut oil, and garnished with green onion sprouts, cut fine
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