This is an excerpt from Two Fifteenth-Century Cookery-Books
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.
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)