bukkende-msg - 12/1/18
A medieval stew usually with white meat, onions and spices and herbs.
NOTE: See also the files: herbs-msg, stews-bruets-msg, onions-msg, pork-msg, veal-msg, saffron-art, saffron-msg, wine-msg, broths-msg.
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This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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Date: Wed, 08 Jul 2009 07:33:18 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Bukenade?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
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). >>>
Sometimes you'll see it as bukkenade. It's been mentioned before.
<<< It appears to be a sort of beef stew with red wine. I don't have a
copy of Forme of Curye. >>>
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.
<<< Can someone post the original recipe here, and then we can see how
different people would redact it? >>>
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
Date: Wed, 8 Jul 2009 07:35:31 EDT
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] Bukenade?
To: sca-cooks at lists.ansteorra.org
StefanliRous at austin.rr.com writes:
<<It appears to be a sort of beef stew with red wine. I don't have a
copy of Forme of Curye.
Can someone post the original recipe here, and then we can see how
different people would redact it?>>
If it's the version I'm thinking of (and there are lots of recipes called
"Bukenade" out there), then it says to take whatever good meat you have, and
beef, boil it with onions, and add spices. Lots of room for redactions
there :-)
OK, this is a different one, but there is still lots of room, and this one
is decidedly different than the other one I mentioned:
Bukkenade. Take hennes other connynges other veel other othere flessh & hewe hem to gobettes. Waische it and sethe hit well. Grynde almaundes unblaunched, and drawe hem up with the broth; cast therinne raysouns of coraunce, sugur, powdour gynger, erbes ystewed in grees, oynouns and salt. If it is to thynne, alye it up with flour of ryse, other with othere thyng, and colour it with safroun.
Note that I have replaced all thorns with "th" and otherwise kept the
spellings as they are in my version.
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
Date: Wed, 08 Jul 2009 08:10:14 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Bukenade?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
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.
Buknade.
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 ?e 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.
From the LAUD MS. 553 (BODLEIAN LIBRARY).
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.
Johnnae
Date: Wed, 08 Jul 2009 06:39:44 -0700
From: edoard at medievalcookery.com
Subject: Re: [Sca-cooks] Bukenade?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
-------- Original Message --------
From: "Phil Troy / G. Tacitus Adamantius"
On Jul 8, 2009, at 2:07 AM, Stefan li Rous wrote:
<<< It appears to be a sort of beef stew with red wine. I don't have a
copy of Forme of Curye. >>>
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.
----------------------
For the interpretation I did of this recipe (see URL), I used beef because I had it handy. I think I'd characterize "bukkenade" as pieces of meat, in a spiced broth that has been thickened with egg yolks.
http://recipes.medievalcookery.com/bukkenade.html
What I find interesting about this (along with mawmany) is that with the addition of coriander and capsicum peppers, it would be very like an Indian curry.
- Doc
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