=====Redacting Recipes===== 

===Lady Oksana Goncharova===

====Steps to Redacting====
  - Choose a simple, short recipe at first 
  - Read the recipe several times. Redact the recipe word for word as it appears in the original recipe.
    - Use Glossaries
    - Oxford English Dictionary
    - Words may have several different spellings or meanings
    - Redact with a partner
    - Read other redactions
  - Read your redaction and break it down into steps. Condense phrases
    - Glossary of phrases
    - Include any specific cooking instructions
  - Write recipe using condensed phrases
  - Group like ingredients: Meats, Liquids, Spices, Etc. Write what has to be done to each ingredient
    - Write recipe like a recipe card
    - Write in order (Largest quantity first and so on)
    - Use glossary of medieval cooking techniques
  -Start working with loose quantities. Make small batches. Measure and write down every ingredient as you use them.
    - Quantities can be changed
    - Variations are endless
    - Use common sense
    - Think Medievally
    - Measure everything
    - Make small batches
  - Taste your recipe make notes for next time. IE: Use more onions, less spices, etc
    - Try a variation of cooking techniques
    - Try a variation of ingredients, experiment

==Step 1==

  *Simple recipe, (Fenkel in Soppes)

==Step 2==

   *Original recipe: Take blades of fenkel; shrede hem not to smale. Do hem to seeth in water and oile, and oynouns mynced therwith; do therto safroun and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.
   *Redaction of recipe word for word: Take blades of fennel; shred them not too small. Do them to boil in water and oil, and onions minced therewith; do thereto saffron and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.

==Step 3==

    *Condense phrases: 
Take blades of fennel; shred them not too small= cut fennel into large pieces.

Do them to boil in water and oil and onions minced therewith= boil the fennel in water and oil and add minced onions.

Do therto saffron, and salt and powder douce= add saffron, salt and powder douce.

Serve it forth= serve.

Take bread toasted and lay the juices onward= serve the fennel and the juices over toasted bread.

==Step 4==

    *Recipe with condensed phrases:

Cut fennel into large pieces. Boil the fennel in water and oil. Add minced onions, saffron, salt and powder douce. Serve the fennel and the juices over toasted bread.

==Step 5==

    *Group ingredients, what has to be done to each ingredient:

Fennel, cut into large pieces

Onions, minced

Water, enough to cover

Oil, added to water

Spices:Saffron, salt, powder douce

Bread, toasted

==Step 6==

    *Quantities:

1 Fennel cut into large pieces

2 Onions, minced

3-6 Cups water (Enough to cover)

1/2 cup Olive oil

3-4 Threads of crushed saffron

1 Tsp. Salt

2 Tsp. Powder Douce

1 Italian bread, sliced longways, brushed with olive oil and broiled in oven (Toasted)

==Step 7==

  *Taste your recipe, make notes: add or subtract quantities for next time.