[Sca-cooks] Bukenade

[Laureen Hart]

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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I think this is the version we used for the contest.
I will check when I am at home.
We chose it because it had room for interpretation and we sure got it.
IIR we had mostly chicken with at least one Rabbit and a scatter of pork and
beef.
I think I have copies of the submitted recipes in a file.
The biggest area of variance was the amount of sugar, currents, and sweet
spices vs. the people who emphasized the more savory aspects. 
I will see if I have the recipes, I may have turned them into the Madrone
Culinary Guild for their records.
Shame on me that I never turned them into an example of reconstruction...
Randell