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Chop Suey (Lb veal beef and pork cut)

1½ lb. veal, beef and pork cut in small cubes (or chicken) 1 C sliced onions 2 C celery cut in small pieces 1 large green pepper (cut) 1 can mushrooms Salt and pepper to taste Fuji Chop Suey Sauce to taste Brown the meat and onion in fat. Cover with boiling water and simmer slowly for two hours, or until tender. About one hour before serving add celery and green pepper and about three tablespoons Fuji Sauce. A small amount of bead molasses may be added if desired. Just before serving, thicken liquor a little with flour thickening and add mushrooms. Serve with boiled rice. 1 lb. beef, diced 1 lb. pork, diced 1 can mushrooms 2 stalks celery 6 Chinese potatoes