1 Scallion
1/4 c Medium dry sherry
1 ts Sugar
1 Clove garlic, minced
1/2 ts Salt
Dash pepper 2 x Slice minced fresh gingeroot
2 1/2 tb Peanut oil
2 lb Beef chuck
1/2 c Imported soy sauce
3 c Chicken stock
Cut green part of scallion into 2″ pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat
and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton