SC - Novice Only Redaction Challenge

[SUZANNE_POWELL]

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Here's my attempt: 
 
Boiled Perch 
 
Take a perch and dress it. Bring salted water to a boil, then reduce heat to a 
simmer. Skim off any froth that may have appeared during the boiling process. 
Place fish in water and simmer until done (fish should flake easily and the 
flake should be semi-translucent). Remove fish from water to serving dish and 
chill. Before serving, garnish with sprigs of parsley and serve with vinegar 
or sour grape juice. 
 
- -- Suzanne 
 
**************************************** 
** Lady Suzanne de la Ferte, AoA      ** 
** Scribe and Illuminator             ** 
** Stargate, Ansteorra                ** 
** suzanne.powell at aspentech.com       ** 
**************************************** 



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Date: 30 Jul 97 15:53:55
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Subject: SC - Novice Only Redaction Challenge
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From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Message-ID: <199707301954.PAA19616 at abel.math.harvard.edu>
Subject: SC - Novice Only Redaction Challenge
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Date: Wed, 30 Jul 1997 15:54:44 -0400 (EDT)
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Here is a simple recipe, from the Harliean Manuscripts, for a delightfully
simple fish dish

What would each of *you* use to redact it?

Novices and the insecure only, please.  This is just an example of how
things can be used to get started.

There isn't much here.... but there is still stuff to think about.

	Tibor

  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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