Re- SC - Novice Only Redact

[Mark Harris]

On Wed., July 30, Gunthar gave his redaction for the perch recipe:
 
>   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."

Take a whole perch, small bass, trout or similar fairly small freshwater
fish.
Scale, and gut.  Cut off the head just below the gill slits but leave the
body
intact.  Put the head in salted water and bring to a boil.  Once the water 
(stock) is boiling, skim the froth and add the fish.  Poach for a few minutes
until the fish is done and then remove from the stock. Cool.

Once the fish has cooled, debone the perch and flake the flesh. Place on a 
platter and garnish with parsley and a sprinkle of vinegar or verjuice.

>>>>>
This is close to how I read it, but I have some questions:

Where did you get the cut of the head bit? From "draw him in the throte"?

If it is just salt and water, why would there be anything to skim off? I
can see this if the fish had been boiling awhile but that isn't how it
is ordered.

How do you get the "debone the perch and flake the flesh"? From the "pul
him"?

I did get the parsley and the vinegar or verjuice.

Thanks.
  Stefan li Rous
  markh at risc.sps.mot.com

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