[Sca-cooks] Bukenade?

Johnna Holloway johnnae at mac.com
Wed Jul 8 05:10:14 PDT 2009

I checked the Concordance of English Recipes. We indexed 17 versions
dating from
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.


Bukenade.?Nym fressh flessh, what it euere be. Seth hit with goud beof,
cast therto mynsed oynons & good spicerie, & lie hit with eyren, & thif
hit forth.


> 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 
> safroun.
> Adamantius

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