SC - Novice Only Redaction Challenge

[S. Noss]

Ok, I'll try.

I assume that a preche is a knife of some sort.
Take a pot with water and salt and bring to a boil.  Then I would take the
perch and clean (gut it or whatever it is you do to fish). Place the perch
in the boiling salted water. After cooking (howver long perch would take
to poach) remove the poach and allow to cool.  Serve with a garnish of
parsley.  Don't have a clue about the sauce venegre or vergous.  Other
than to serve with vinegar or verjuice.



Shirley  

On Wed, 30 Jul 1997, Mark Schuldenfrei wrote:

> Here is a simple recipe, from the Harliean Manuscripts, for a delightfully
> simple fish dish
> 
> >  
>   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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