Bukkenade (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

Period Recipe

From the Forme of Cury.

BUKKENADE. XVII.

Take Hennes oþer Conynges oþer Veel oþer oþer Flessh an hewe hem to gobettes waische it and hit well. grynde Almandes unblaunched. and drawe hem up with þe broth cast þer inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees. Oynouns and Salt. If it is to to thynne. alye it up with flour of ryse oþer with oþer thyng and colour it with Safroun.

Notes

• Bukkenade. Vide No. 118. qu.
• Hennes; including, I suppose, chicken and pullets.
• Conynges. Coneys, Rabbits.
• hit well. This makes no sense, unless hit signifies smite or beat. A word was skipped in this translation; the version in Hieatt and Butler's Curye on Inglysch, where it is recipe 19, says "seeth hit well", or boil it well. Otherwise there is no indication of how the meat is to be cooked.
• Grees. Fat, lard, grece. No. 19.
• to to. So again, No. 124. To is too, v. Gloss. And too is found doubled in this manner in Mirrour for Magistrates, p. 277. 371, and other authors.

Modern Recipe

Ingredients

• chicken ( 1 breast and 1 chicken maryland) boiled until just cooked
• 1 chopped onion
• 2 tbs chopped mixed herbs (sage and thyme)
• 1 C ground almonds
• 1/2 cup currants
• 2 Tbs sugar
• 1 tsp galingale
• 1/2 tsp salt
• broth from cooking chicken

Method

1. Fry onions and mixed herbs in oil.
2. Add rest of ingredients and enough broth to make a thick saucy consistancy.
3. Cut chicken into small pieces, stir into sauce and reheat in frypan

Notes: Galingale was used instead of ginger due to allergy, oil was used in place of grease, and the blanced almonds used where a commercial almond meal.

Emma de Lastone

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.