[Sca-cooks] Bukenade

[Barbara Benson]

I think in this specific recipe the thing that intrigues me the most
is the "erbes ystewed in grees" which I read as herbs stewed in
grease. In my mind if you are stewing something in grease then it is
being fried, at least that is how I would interpret the phrase.

Does anyone else get that?

--
Serena da Riva

On Thu, Jul 9, 2009 at 4:09 PM, Laureen Hart<lhart at graycomputer.com> wrote:
> 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
>
> *********************