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as possible
1/4 Lb. chicken livers, sliced as thinly as possible
1/4 Lb. shrimp, shelled, de-veined and sliced as thin as possible
1/4 Lb. cooked ham, shredded
1/4 Lb. spinach or Chinese cabbage, cut in thin strips
3 Cups canned, undiluted chicken or turkey stock
4 Cups water
1/2 Cup soy sauce
1 Tsp. salt
1/8 Tsp. MSG
1 scallion, diced
1 clove garlic, crushed
1 slice ginger, diced

Set the table with all the ingredients arranged attractively on platters. Each place setting consists of a soup bowl, spoon and dipper.

Add water to the stock and bring to a boil on the kitchen stove.

Set the Mongolian Pot on the dinner table, fill it with the boiling stock, and light the burner underneath.

Add ingredients as desired. Simmer until tender and serve in the soup bowls. Guests may also use their dippers to obtain attractive morsels from the Mongolian Pot.

Serves 4 to 6

Mongolian Mutton Stove
2 Cups canned, undiluted chicken or turkey stock
5 Cups hot water
6 dry mushrooms, soaked and sliced
3 scallions, sliced in thin strips
4 Lbs. mutton or lamb, sliced paper thin
2 cloves garlic, crushed
1 slice ginger, diced
1 Tbs. salt
1/8 Tsp. pepper
Mix garlic, ginger, salt and pepper with stock and water. Bring to a boil on the kitchen stove.

Place the Mongolian Pot on the dinner table, fill with the hot mixture, and light the burner underneath.

Add the scallions and mushrooms and allow them to boil.

Set the table with the paper thin mutton or lamb slices arranged attractively on small dishes surrounding the Mongolian Pot. Each guest's place is set with a soup bowl and spoon, slim bamboo skewer or cocktail fork.

Guests spear their own slices of mutton or lamb and cook them by immersing them in the boiling broth.

Soup is served afterwards from the Mongolian Pot.

Serves 4 to 6
Often we give each guest a small Mongolian skimmer. Many use this to take out their piece of meat, fish or vegetable. However, often, we give them each a raw egg and they use the skimmer or dipper to insert the egg and remove it. The egg becomes boiled in the both and is eaten as part of the meal, just before serving the soup or broth which has become loaded with flavor from all the items placed in the broth to cook.

Learn more about this author, Arlene Wright-Correll.
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