SC - Re: Period Chinese Cookbook (2 Recipes)

[Elise Fleming]

Alasdair asked:
>So....  Can you be persuaded to post the Barbecued Pork and Barbecued 
>Goose recipes (with commentary, if any)?

Here are the two.  Iffin youse guys wants more, buy the journal.  Heh, 
heh, heh...  :-)

#47.  Barbecued Pork

Wash the meat.  Rub spring onion, Chinese pepper, honey, a little salt, 
and wine on it.  Hang the meat on bamboo sticks in the saucepan.  In 
the pan put a cup of water and a cup of wine.  Cover.  Use moist paper 
to seal up the pan.  If the paper dries out, moisten it.  Heat the pan 
with grass bunches; when one is burned up, light another.  Then stop 
the fire and leave for the time it takes to eat a meal.  Touch the 
cover of the pan; if it is cold, remove the cover and turn the meat 
over.  Cover it again and seal again with the moist paper.  Heat again 
with one bunch of grass.  It will be cooked when the pan cools again.

Note:  As noted above, this is a version of the modern Cantonese 'cha 
sui'.

#48.  Barbecued Goose

Use the "barbecued pork" method.  Also:  use salt, Chinese pepper, 
spring onions, and wine to rub inside the bird, and wine and honey on 
the outside.  Put in the pan.  The rest is as before.  But the first 
time it is put in the pan, the stomach should be facing up; then it 
should be turned over with the stomach facing down.


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================