Peldyn's attempt wasRe: SC - I CHALLENGE YOU...

[Peldyn at aol.com]

I made this tonight for dinner and served it with a brown rice and pearled 
wheat pilaf and a green salad.

For to make a buccenade, tak veel and boyle it.. Tak (y)olke of eggys & mak 
hem (th)ykke. Tak macis & powdre of gyngyur & powdere of peper, & boyle it 
togedere & messe yt forth.
. 

I took five an a half pound shoulder clod roast and boiled it instead of the 
veal since that was the only large cut of meat available and they had no 
veal. I put it on the stove in a pot with 3 cups of beef broth and boiled 
(with the lid on through most of the cooking) it until it was tender. By then 
much of the liquid had reduced. I took the meat out and let the broth 
continue to boil down.  I  sliced the meat and placed it on a platter. I  
took 4 eggs yolks and beat them in a heavy saucepan until they were thick 
adding 2 pinches mace, 2 pinches of ginger, and 2 pinches of pepper. I then 
put it over the heat to simmer, beating vigorously, making a Hollandaise type 
sauce. I slowly drizzled the beef broth that had reduced to about 2/3 of a 
cup into the egg mixture beating vigorously. This created a lovely golden 
brown sauce that I served over the tender meat.

This turned out so good even Ian, my picky nephew ate it!!! 

Peldyn