SC - Bukkenade challenge
Robin Carroll-Mann
harper at idt.net
Thu Apr 6 22:21:43 PDT 2000
And it came to pass on 6 Apr 00,, that Jane Williams wrote:
> Looks like something I could learn a lot from trying (and maybe give the
> rest of you a laugh).
Many of us here have a lot to learn about various aspects of medieval
cooking -- or cooking in general. I am not an instinctive cook, and I
have great respect for those who can just through something together,
with much measuring or consulting of recipes.
> I don't tend to use precise measurements when I'm doing any sort of
> cooking, modern, period, or whatever, so I'm not even going to try to
> provide any. If I get the basic process right, that'll be a start.
Even the expert cooks here have had recipes that had to be
experiemented with several times before they had a version they were
really content with.
> Ok. "Bukkenade". No doubt this word means something, in some
> ancient language. But not to me. Instruction would be welcome.
I had no idea, nor was the Oxford English Dictionary any help.
However, the glossary of _Curye on Englisch_ says that the prefix "buc"
or "buk" refers to veal, which is the meat most often specified for this
dish.
[redaction snipped, 'cause I don't want to look too closely at someone
else's until I've tried it myself]
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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