SC - Novice Only Redaction Challenge

[S. Noss]

Raffaella,

I was so glad to see your redaction!  The one I tried was my first as
well, and I think we both came up with about the same thing!  I was
impressed with Gunthar's - he managed to get so much more out of the
original than I even thought of!  Thank you for bravely posting your's.

Shirley

On Wed, 30 Jul 1997, Angie Capozello wrote:

> Ok, here goes, my first attempt at a redaction - don't expect too much!
> 
> Raffaella di Napoli
> 
> ----
> 
> >
> >  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."
> 
> 
> 1 fish (perch)
> pinch or two of salt
> sprigs of parsley
> vinegar or verjuice
> 
> Clean and gut the fish (if it isn't already done) Set a pan filled with
> water, big enough to hold the fish, over the fire and throw in a pinch or
> two of salt. Once the water starts to boil, skim any film/stuff of the
> surface of the water and put the fish into the pan.  Let it boil till
> cooked all the way through.  Once done, take the fish out and let it cool
> (chill it maybe? could they do that?)
> 
> To serve, put on a platter covered decoratively with a bed of parsley, and
> sprinkle with vineger or verjuice.
> 
> -----
> Ok, how'd I do?
> 
> Raffaella
> 
> 
> 
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