Taste of China
by Linda Doeser Includes at-a glance cook's hints and tips throughout, with the ingredients, equipment, and techniques simply and clearly explained.

1. BALKENBREI Other recipes vary the proportions of meat. You can use 2 parts buckwheat or 1 part graham. Cover the meat in a large pot with water and boil until ... Ingredients: 7  (beef .. buckwheat .. flour .. pork .. salt ...)

2. PORK OR LAMB CISTE Put chops around the ... Add the kidneys or liver, carrot, onions and ... kidney or liver and vegetables. Ingredients: 15  (bones .. carrot .. flour .. leaf .. parsley .. salt ...)

3. LIVER DIP Cover liver in cold water and ... 4 days for maximum freshness. Ingredients: 3  (yogurt ...)

4. LIVER SAUSAGE Cook meat and liver until done then grind. ... to serve. Refrigerate or freeze. Ingredients: 8  (allspice .. cloves .. head .. nutmeg .. salt ...)

5. LIVER VERST Cook the livers until done keep liquid. ... fat or butter before serving. Ingredients: 5  (flour .. livers .. raisins .. salt ...)

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