Tagalog Chopsuey

1/6 cooked chicken
1/6 kilo pork
1/5 kilo liver
1/2 c. patola (sliced)
1/2 c. cauliflower
6 shrimps
Salt and pepper
4 pechay leaves
4 cabbage leaves
2 onions
2 sausages (canton)
4 tbsp. lard

Slice the liver meat and lean chicken and sausage which has been boiled, then peel the shrimps and cut in the noodle. Slice the cabbage and pechay. Slice the onion, patola and cauliflower. Saute the garlic, onion and liver, shrimp, meat, chicken, and sausage. Add toyo and little broth and boil until thick; then drop the cabbage, pechay, cauliflower, patola and cover. Melt a little flour in water, and add to thicken the sauce. Boil for a few minutes and remove when done.