Cook one and one-half pounds diced lean beef, pork, veal (or any combination of three kinds) in two to three tablespoons hot lard, closely covered fifteen to twenty minutes
2
Add four cups diced celery
3
Cook, closely covered, until celery is nearly tender
4
Drain and rinse in cold water, one can Sub-Kum sprouts
Thicken to desired consistency with flour mixed to smooth paste with cold water
11
Wash excess starch from two cups uncoated rice
12
Cook at least one hour in closely covered kettle over very low flame, with cold water to depth of about two inches above level of rice
13
Do not stir
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Cooking the meat covered in hot fat creates a sealed environment that allows the meat to braise rather than brown, keeping it tender while rendering fat and building flavor. The long, undisturbed cooking of rice allows starch granules to absorb water evenly and swell without breaking, producing separate, fluffy grains rather than a gummy mass. Adding vegetables in stages ensures each component reaches proper doneness—celery needs longer cooking than delicate sprouts and mushrooms. The flour slurry thickens the sauce by gelatinizing starches in the liquid, creating a glossy coating that clings to the ingredients.
Make Ahead
The meat and vegetable mixture can be prepared up to 2 days ahead through step 8, before adding the sauce and thickening. Cool completely and refrigerate in an airtight container. Reheat gently over medium-low heat, then proceed with adding sauce and thickening. The rice must be cooked fresh and does not reheat well using this method.
Storage
Store the chop suey mixture and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chop suey mixture in a covered skillet over medium-low heat with a splash of water to prevent drying. Reheat rice by sprinkling with water, covering tightly, and steaming over low heat for 5-7 minutes, or microwave in 1-minute intervals with a damp paper towel covering.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The meat and vegetable mixture can be prepared up to 2 days ahead through step 8, before adding the sauce and thickening. Cool completely and refrigerate in an airtight container. Reheat gently over medium-low heat, then proceed with adding sauce and thickening. The rice must be cooked fresh and does not reheat well using this method.
Storage
Store the chop suey mixture and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chop suey mixture in a covered skillet over medium-low heat with a splash of water to prevent drying. Reheat rice by sprinkling with water, covering tightly, and steaming over low heat for 5-7 minutes, or microwave in 1-minute intervals with a damp paper towel covering.
