SC - I CHALLENGE YOU...
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Thu Apr 6 14:54:18 PDT 2000
In a message dated 4/5/2000 11:41:02 PM Eastern Daylight Time, troy at asan.com
writes:
<< "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 made this (from the first recipe) for a shire get-together over the winter.
I used a pork loin, cubed, with stew beef (roughly equal proportions of the
two), lots of onions, and (let's see if I remember; of course I didn't write
it down) cloves, cinnamon, and probably ginger for the "good Spicery". Maybe
pepper as well, I don't recall. I made the spice choices based on other pork
recipes from the same period. And, of course, thickened it with egg yolks -
the original recipe doesn't specify that, but I remember doing it.
It was well received, even by some shire members who are dubious about period
cookery.
I think it's interesting that the first recipe says take whatever meat you
want, plus beef, and the other says to use only veal.
Brangwayna Morgan
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