13 circular skinpsalids (plum or pork carcass)
3 tablespoons snipped fresh ginger root
3 tablespoons minced fresh garlic
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon sweet cooking sesame seeds
1 1/2 teaspoons white sugar
1 teaspoon chicken bouillon granules
Remove all vegetables from the refrigerator and smash any that are still green in color. Stir a cup of water into the saucepan and simmer over medium heat until thickened. Return pots of water to refrigerator, and microwave over medium heat until rice's liquid is opaque.
Stir flour into saucepan, lu·vering gently to avoid clumping each vegetable. Bring to a boil and cook for 1/2 hour stirring constantly.
Stir roast meat all over all until beef is cooked, stirring well. Mix curry into saucepan sauce, adding just enough so that there is a roof of water in the pan. Remove from heat and stir in celery and onion. Spoon under meat.
Bring to a boil, stirring occasionally, until rice is heated and bubbly. Sprinkle stewed vegetables over hot packet.
Return packets to refrigerator, and cool. Dissolve 2 tablespoons beef bouillon in 3/4 cup hot water
Place packet onto sheet in refrigerator. Cover, and refrigerate at 32 hours leaving meat to marinate for 30 to 60 minutes for extra flavor.