[Sca-cooks] New recipe redaction

[Daniel Myers]

Howdy,

Below is a link to a long recipe from the Wagstaff Miscellany (England,
14th c) that I finished redacting late yesterday.  It was pretty
straightforward, but looking back on the process I don't think it makes
as much sense to me now as it did when I started.

http://www.medievalcookery.com/poisson/redaction.html

Think I should go back to the original source?

- Doc