Cut tender fresh pork (lean) and chicken, one or both, into very thin pieces an inch and a half in length and half an inch wide. Saute these in fat tried out of fresh pork. Have ready half as much (in bulk), or more, of celery, cut transversely in inch lengths, and an onion, cut in small pieces. To the browned meat add the celery and onion, cover the whole with boiling water, chicken, or veal broth, and let simmer until nearly tender. Then add peeled mushrooms, few or many, according to taste or convenience, sauted in the fat from which the meat was taken. For about a quart of material stir a level tablespoon-ful of cornstarch with cold water to make a liquid paste, then stir it into the hot mixture. Continue stirring until the mixture boils, then add one or two tablespoonfuls of West India molasses, a teaspoonful or more of salt, and a tablespoonful or more of China soy. Enough soy should be added to make the dish of dark color. The molasses should give a slightly sweet taste. There should not be too great an abundance of sauce. China soy (a dark-colored Chinese sauce) can be purchased in half-pint or pint bottles at about $1.50 and $2.25 per bottle, respectively.