THE CHINESE COOK BOOK
125
ROAST GOOSE
燒
SUE鵝
OR
- 1 goose
- 1 teaspoonful spicery powder
- 1 cup Chinese sauce
- A few drops sesamum-seed oil
- 1 teaspoonful salt
(a) Put the goose in hot, not boiling, water for 2 minutes and then add the spicery powder, sauce, oil, and the salt. Leave the goose in for 20 minutes. Be sure every bit of goose is dipped into it.
(b) Place the goose, as shown in cut on page 50. Start the fire before this, so that the wall is hot. Let the goose roast for 1 hour. A hot fire is necessary before the goose is put in. Afterward have a low fire. There must be no smoke.
