SC - Re: "Novice Only Redaction"

[S. Noss]

Are there some generally accepted definitions for some of these cooking
terms like pul and drawe?  Also, when I read some recipies I don't
recognise even one of the spices mentioned.  Is there a list of these
spices and herbes that are translated, and have todays equiv's?  If
someone has something like this how about posting it for us so very
newbies trying to get started out with our first redactions! (or is this
cheating?  VBG.) 

Shirley

On Wed, 30 Jul 1997, Karen Williams wrote:

> Esteemed Tibor says:
> >   Boiled Perch                  ("Perch boiled", Harleian MS 4016, # 155)
> > 
> >   "Perche boiled. Take a preche, and drawe him in (th)e throte, and make
> >   to him sauce of water and salt; And whan hit bigynneth to boile, skeme
> >   hit and caste (th)e perche there-in, and seth him; and take hum uppe,
> >   and pul him, and serve him forth colde, and cast uppon him foiles of parcelly.
> >   and (th) sau[c]e is venegre or vergous."
> > ============================================================================

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

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".

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