SC - My redaction.....

[Mark Schuldenfrei]

  Yep, looks good.  You asked about the flaking or chunking of the meat.  I 
  flaked the fish using the term "pulling" as the same as "pulled" pork.  Which
  is pulled in chunks from the bone and then shredded.  It's an American 
  expression but could have distant roots.

Duh for me!  I should have figured that out.  I guess I live too far north
to appreciate a good BBQ word when I see it, right Gunthar?  (:-)
  
  I also wish to thank you for a very entertaining little exercise and very 
  helpful to many members of this list.  I do think the one problem with the
  siege feast exercise was that many of us do not have enough period recipes to
  be able to cook from memory.  Plus Adamantius kinda blew us out of the water.
  :-{)}

Perhaps it was too much to handle.  But someone said "wouldn't it be fun"
and I was happy to try and oblige.
  
  The "newbie" redaction exercise was a wonderful way to teach us period recipes
  and to get us thinking medievally.

I'm really excited.  Whose got the next simple recipe?

Just for fun, and in case someone is more organized than I am, let's go over
what we might have learned from this theoretically simple exercise....

1. They boiled fish.
2. To "draw" is to gut, and there is more than one gutting method.
3. The word "sauce" doesn't always mean a sauce.
4. "Pul" means to skin, probably.
5. "Foiles of parcelly" are leaves of parsley.
6. The served cold fish.
7. Vinegar and verjuice can be used interchangeably for a light fish sauce.

Anything I missed?

	Tibor
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