Difference between revisions of "Bukkenade (recipe)"

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* ''Hennes''; including, I suppose, chicken and pullets.
 
* ''Hennes''; including, I suppose, chicken and pullets.
 
* ''Conynges''. Coneys, Rabbits.
 
* ''Conynges''. Coneys, Rabbits.
* ''hit well''. This makes no sense, unless ''hit'' signifies smite or beat.
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* ''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.
 
* ''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.
 
* ''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.
   
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== Modern Recipe ==
 
== Modern Recipe ==
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[[Image:Oct05 030a.jpg|Bukkenade]]
 
=== Ingredients ===
 
=== Ingredients ===
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* [[chicken]] ( 1 breast and 1 chicken maryland) boiled until just cooked
* Item.
 
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* 1 chopped [[onion]]
* Item.
 
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* 2 tbs chopped mixed [[herb]]s ([[sage]] and [[thyme]])
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* 1 C ground [[almond]]s
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* 1/2 cup [[currant]]s
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* 2 Tbs [[sugar]]
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* 1 tsp [[galingale]]
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* 1/2 tsp [[salt]]
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* broth from cooking chicken
   
 
=== Method ===
 
=== Method ===
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# Fry onions and mixed herbs in oil.
# Do stuff.
 
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# Add rest of ingredients and enough broth to make a thick saucy consistancy.
# Do stuff.
 
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# Cut chicken into small pieces, stir into sauce and reheat in frypan
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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.
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Emma de Lastone
   
 
== Notes ==
 
== Notes ==
 
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].
 
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].
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[[Category:Forme of Cury]][[Category:recipes]]
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[[Category:VicCG]][[Category:VicCG-Emma]]

Latest revision as of 16:18, 2 October 2005