MSGID: 1:396/45.0 678acd12
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peking Duck Bone Soup
 Categories: Loo, Oriental, Poultry, Vegetables, Offal
      Yield: 6 Cups
 
MMMMM---------------------------BROTH--------------------------------
           Bones from 1 Peking duck
           - carcass, neck, gizzard,
           - wings, leg & thigh bones
      1    Scallion
      1 sl Ginger

MMMMM----------------------------SOUP---------------------------------
      1 lb Celery cabbage (ch'ing tsai)
      2 oz Dried bean thread (bean
           - vermicelli)
           Water
      2 tb Oil
      2 sl Ginger
    1/2 tb Salt
    1/2 ts MSG
      6 c  Peking duck bone broth
           - from above; (if there's
           - not enough, cut with
           - chicken broth or water)
      2 oz Chinese or Smithfield ham
           - slivered
      1    Duck gizzard; from the
           - broth pot, sliced thin
 
  Originally, Peking duck was served in three courses,
  to wit:
  
  The familiar pancake, scallion 7 sauce bit (cucumber
  slivers also sometimes), with which the skin was
  served without the meat;
  
  The meat, combined with stir-fried vegetables in a
  soy-based sauce, served alone or with rice;
  
  A soup made with the bones of the duck just eaten.
  
  Now, in our streamlined 20th century, the courses are
  combined into one, the meat wrapped up with the skin
  and the scallion in the pancake, the vegetable course
  is omitted, and the soup is presumably drunk by the
  staff.
  
  Cut cabbage across into 1" to 1.5" chunks (these will
  separate on cooking). Soak bean thread in water until
  soft, then cut into 6" lengths (WARNING - if you omit
  this cutting, you may find a guest choking on the
  stuff, which I did once).
  
  Simmer in water to cover for 45 min: bones from 1
  Peking duck: carcass, neck, gizzard (which had been
  roasted with the duck), wings, leg and thigh bones.
  Season with 1 scallion and 1 slice ginger.
  
  Heat oil in a soup kettle. Add ginger, salt, and
  cabbage. Stir-fry 1 min. Add all remaining ingredients
  except bean thread, gizzard, and MSG (if used). Cover
  and cook until cabbage is tender, 3 min or so. Bring
  soup to a boil, add bean thread, gizzard, and MSG.
  Turn heat off. Serve immediately.
  
  From: Michael Loo
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Your brain is just meat with electricity inside.
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