SC - redaction challenge

[Cindy Renfrow]

Hello!  It's gotten rather quiet & boring around here lately, so here is a
redaction challenge for you. Do as many as you like. († is a long s.)


Easy (from The English Housewife, by Gervase Markham):

69. To roast olives of veal.
You shall take a leg of veal and cut the flesh from the bones, and cut it
out into thin long slices; then take sweet herbs and the white parts of
scallions, and chop them well together with the yolks of eggs, then roll it
up within the slices of veal, and so spit them and roast them; then boil
verjuice, butter, sugar, cinnamon, currants, and sweet herbs together, and,
being seasoned with a little salt, serve the olives up upon that sauce with
salt cast over them.


Moderate (from the Ancient Cookery appended to Forme of Cury):

IIII. For to make Pommys morles.
Nym Rys and bray hem wel and temper hem up wyth almaunde mylk and boyle yt
nym applyn and par' hem and †her hem †mal als dicis and ca†t hem ther'yn
after the boylyng and ca†t †ugur with al and colowr yt wyth †afron and ca†t
ther'to pouder and †erve yt forthe.


Moderate (from the Ancient Cookery appended to Forme of Cury):

XXVIII. For to make capons in ca††elys.
Nym caponys and †chald hem nym a penne and opyn the †kyn at the hevyd (1)
and blowe hem tyl the †kyn ry†e from the fle†she and do of the †kyn al hole
and †eth the lyre of Hennyn and zolkys of heyryn and god powder and make a
Far†ure (2) and fil ful the †kyn and parboyle yt and do yt on a †pete and
ro†t yt and droppe (3) yt wyth zolkys of eyryn and god powder ro†tyng and
nym the caponys body and larde yt and ro†te it and nym almaunde mylk and
amydon and mak a batur and droppe the body ro†tyng and †erve yt forthe.

Pegge's Notes:
(1) head
(2)stuffing
(3) baste


Hard (from Le Menagier de Paris):

ARBOULASTRE EN TARTRE FAICTE EN LA PAELLE. Aiez vos oeufs et herbes et une
cloche de gingembre batues, meslées et broyées comme devant est dit, puis
aiez de la paste pestrie ainsi comme pour le fons d'une tartre, et chauffez
vostre paelle à huille ou autre gresse: puis mettez vostre paste pestrie
dedans le fons de la paelle, puis mettez la farce de vostre tartre avec
frommage gratuisié meslé parmi à souffisant planté. Et pour ce que le
dessoubs, c'est assavoir la paste qui fait le fons de la tartre, seroit
cuit avant que le dessus feust guères eschauffé, il convient avoir une
autre paelle dont le fons soit bien eschauffé, torché et nettoyé, et soit
icelle paelle plaine de charbon ardant, et la mettez par dedans l'autre
paelle, près et joignant de la farce, pour icelle eschauffer et cuire à
l'essuyé(11) et aussi à ouni(12) comme la paste.

M. Pichon's Notes:
(11) En faisant évaporer l'humidité, à l'étouffée?

(12) Uni, lisse.



Regards,


Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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