SC - Sauces
Uduido@aol.com
Uduido at aol.com
Thu Jul 31 18:07:59 PDT 1997
> Zounds: you did a better job than I did! I just boiled the fish. But I
> think you are right, to make a fish stock with the head, boil and then
> serve.
Thank you for the wonderful compliment. I decided to boil the head for two
reasons. First was I couldn't figure out what "drawe hem at the throt" could
mean. The other was that I was told to skim the broth. Since the only
ingredients mentioned were salt and water which don't cause a foam I deduced
that "Drawe hem at the throt" meant "cut off the head" and boil. It was the
skimming that did it for me.
>>>>>>
Thank you for this. I asked in an earlier message after reading this first
message about why you skimmed it. Now I feel like less of a fool or ignorant
cooking newbie since you apparently also had questions about this. I'm afraid
that I did miss the point about making the broth with the head, even in your
redaction. Reading too fast, I guess.
<<<<<<
> I didn't flake the perch: I just removed the frame. I used chopped parsley
> (not really knowing what foils of parsley were.
Also thank you for not knowing what "foils of parsley" were either. I feel
better. Although your idea could be correct I wonder if "foils" means just
the stems chopped. (?)
>>>>>
I think these questions and interpretations are the most important part of
this exercise.
Stefan li Rous
<<<<<
> Tibor
Gunthar
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