SC - My redaction.....

[Lenny Zimmermann]

On Thu, 31 Jul 1997, Tibor wrote:
I know this is late in coming for some of you, but I've had a heck of
a time trying to keep up with all the activity on this list of late!
I'm getting through it, though! (And that is also why I didn't bother
trying to do any of the redactions and/or menus.)

[snip]
>Just for fun, and in case someone is more organized than I am, let's go over
>what we might have learned from this theoretically simple exercise....
>
>1. They boiled fish.
>2. To "draw" is to gut, and there is more than one gutting method.
>3. The word "sauce" doesn't always mean a sauce.
>4. "Pul" means to skin, probably.
	Anyone else have any indications this may mean shredded, as in
the pulled pork example cited by Sir Gunthar?

>5. "Foiles of parcelly" are leaves of parsley.
>6. The served cold fish.
	This one I wonder about. I do know some regions did have cold
houses with ice packed in straw for use during the spring and summer,
but was this or some other method actually used for refrigeration of
such foods and/or making them cold (as in refrigerated)? I had thought
it meant the fish was to be served after it had cooled-off to room
temperature. As in "Eat your fish before it gets cold!". :-)

>7. Vinegar and verjuice can be used interchangeably for a light fish sauce.

Honos Servio,
Lionardo Acquistapace, Barony of Bjornsborg, Ansteorra
(mka Lenny Zimmermann, San Antonio, TX)
zarlor at acm.org
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