SC - Novice Only Redaction Challenge

[Philip E Cutone]

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."
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Well... it seems simple enough...
Start your pot of Water and salt to boil
take the fish and clean and gut it. (i'd leave the skin on) 
Boil for a few mins till tender andhot throughout (don't overcook).
Remove and place on a platter skin side down.
Tease the meat away from the skin. and sprinkle parsely chopped fine
and a sprig or two whole for garnish.
Sprinkle with Vergous whie hot and let cool. (though i wouldn't have
known the acidic enviroment would have help keep bacterial growth
down, it probably would have been common practice.. and this also
lets the vergous flavor the meat... as this seems to be the only
flavoring excepting the parsely, andfish being somewhat bland)

The vergous i would have on stock would be made so:
Take green or sour apples and new grapes.  pound them into a
mush and add either wine or vineger, whichever i had on hand.. perhaps
a cyser if i had that.  let steep for a couple days then
strain. (retaining the juice)


Bonus recipie:
Take the apple/grape mush left from the strainings and put it through
a strainer (to remove seeds/etc) Add half again as much honey/sugar
per volume of fruit. Boil this on the stove till thick.   Pour out
onto a slab rubbed with honey and let cool enough to handle.  work
some more honey to taste and roll thin. let set near the oven till
dry. chop into pieces with a sharp knife, and give out greedily and
only to those who help with the dishes... :)



I'd love to hear any comments.
filip...

(35 hours tickatickatickaticka :)

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