SC - organ meat recipes

[Stefan li Rous]

Katerine gave her redaction of the bukkenade recipe:

> >"45. For to make bukkenade. Nym god fresch flesch, wat maner so yt be, &
> >hew it in smale morselys, & seth yt wy(th) gode fresch buf; & cast
> >(th)ereto gode myncyd onyons & gode spicerye, & alyth wy(th) eyryn, &
> >boyle & dresse yt forth."
> >
> >"53. For to make a bukkenade, tak veel & boyle it. Tak (y)olkys of eggys
> >& mak hem (th)ykke. Tak macis & powdre of gyngyuer & powdere of peper, &
> >boyle it togedere & messe yt forth."
 
> I took a couple of veal steaks and minced then up as fine as I could
> without actually putting them through a mincer.  I boiled the meat in about
> 1/2 cups of beef broth, skimming the stuff that rose to the top.  Then I
> threw in one small finely chopped onion and some mace, ginger and pepper to
> taste, simmered for about 15 minutes until everything was cooked and
> thickened it with egg yolk.
> 
> It came out like a mildly spiced, fairly thin stew/soup, very fine in
> texture due to the extra fine cutting. I also took a liberty and served it
> over sippets, even though they were not originally mentioned.  Some of the
> family screwed their nose up at the spices when I put them into the pot,
> but even my Brother, who it the fussiest of eaters, liked it.

Ok, so what are "sippets"?
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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