Cut all the meat of a CHICKEN into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese Sauce; cover and let simmer until tender. Thicken the Sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)