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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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 the 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, and a litel saffron and salte, and ceson hit vppe and serue it forth.

Other versions of this recipe:

Auter maner buknade (Two Fifteenth-Century Cookery-Books)

Bucnade (Liber cure cocorum [Sloane MS 1986])

Bukenade (Two Fifteenth-Century Cookery-Books)

Bukkenade (Forme of Cury)

Buknade (Fourme of Curye [Rylands MS 7])

Buknade (Thomas Awkbarow's Recipes (MS Harley 5401))

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)

Vele, kede, or henne in Bokenade (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

XLV - FOR TO MAKE BUKKENADE (Forme of Cury)

Bukkenade (MS Douce 257)

Bukkenade (MS Douce 257)