johnnae at mac.com
Wed Jul 8 05:10:14 PDT 2009
I checked the Concordance of English Recipes. We indexed 17 versions
the 13th-15th centuries, including versions with kid, veal, and chicken.
So there could be a number of variations just based on these recipes.
Here's three more versions as found in Two fifteenth-century
cookery-books Edited by
Thomas Austin. Online at http://quod.lib.umich.edu/c/cme/
from the HARLEIAN MS. 4016, ab. 1450 A.D.
¶ Take veel, keed, or hen, and boyle hem in faire water or elles in
good fressh broth, and smyte hem in peces, and pike hem clene; And drawe
the same broth thorgh a streynour, And cast there-to parcelly, Isoppe,
Sauge, Maces and clowes, And lete boyle til þe flessh be ynogh; and then
set hit fro the fire, and aley hit vp with rawe yolkes of eyren, and
caste thereto pouder ginger, and vergeous, & a litel saffron and salte,
and ceson hit vppe and serue it forth.
Auter maner buknade.
¶ Take rawe Almondes, and blanche hem, and grynde hem, and draw hem
thorgh a streynour with fressh broth and wyne into good stiff mylke; And
then take veel, kede, or hen, and parboile hem in fressh broth, and
pike hem clene, and cast him thereto; take Clowes, maces, and herbes,
and lete hem boile ynowe; And then caste a litull Sugur, pouder ginger,
and salt, and serue him forth.
From the LAUD MS. 553 (BODLEIAN LIBRARY).
Bukenade.?Nym fressh flessh, what it euere be. Seth hit with goud beof,
cast therto mynsed oynons & good spicerie, & lie hit with eyren, & thif
> On Jul 8, 2009, at 2:07 AM, Stefan li Rous wrote:
>> Rather surprising, I don't think we've discussed this dish here. Or
>> at least if we did, it didn't make it into the Florilegium. I have
>> three mentions of it, but no recipes or redactions (unless it goes by
>> different spellings).
> Phil Troy / G. Tacitus Adamantius wrote:
> Oddly enough, beef stew with red wine may be the only version of
> bukkenade I have never seen. What I usually make is from an earlier
> recipe than the one in FoC, and involves veal or kid with chopped
> onion, sometimes added herbs such as hyssop, IIRC, cooked in broth,
> with the cooking liquid then thickened with egg yolks. It turns out a
> bit like modern blanquette de veau.
> If I had to generalize, I'd say that bukkenade is most often made with
> a "white" meat in a rich, pale-colored sauce. And yes, of course there
> are variations.
> Here's the recipe from the FoC edition used for Curye On Inglysch:
> 19. Bukkenade. Take hennes o(th)er conynges o(th)er veel o(th)er
> o(th)ere flessh & hewe hem to gobettes. Wasche it and see(th)e hit
> well. Grynde almaundes vnblaunched, and drawe hem up with (th)e broth;
> cast (th)erinne raysouns of coraunce, sugar, powder gynger, erbes
> ystewed in grees, oynouns and salt. If it is to (th)ynne, alye it vp
> with flour of ryse, o(th)er with o(th)er thyng, and colour it with
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