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Xxxvj - vele, Kede, Or henne In Bokenade


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"

xxxvj - Vele, kede, or henne in Bokenade. Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and a-lye it vp with raw 3olkys of eyroun, and caste ther-to pouder Gyngere, Veriows, Safroun, and Salt, and thanne serue it forth for a gode mete.

autodoc



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))

Buknade (Two Fifteenth-Century Cookery-Books)

Buknard (A Noble Boke off Cookry)

FOR TO MAKE A BUKKENADE (Forme of Cury)

To mak Buknad (A Noble Boke off Cookry)




Links to modern interpretations:


Medieval Cookery  

Bukkenade
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/bukkenade.html



Give it Forth  

Henne in Bokenade
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/01/harleain-ms-279-ab-1430-henne-in.html






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