BukkeandeOrigin: English Period: Medieval |
Original RecipeBukkeande (from A Forme of Cury)Take Henn9 oþ9 conymg9 oþ9 Veel oþ9 Fleſsh ā hewe hem to gobett9 waiſche it and hit well. grynde Almand9 unblanched. and drawe hem up wt þe broth caſt þ9 inne rayſons of Corance. ſugr. Powdor gyngr erbes yſtewed in grees. Onyons and Salt. If it is to to thynne. alye it up wt flor of fyse oþr with oþr thyng and color if with Safron. 
Modern RedactionIngredients:
1 chicken breast cut into strips Method:PreparationPlace the meat in a saucepan and add just enough water to cover. Add a pinch of salt (and a little white pepper if desired). Bring to the boil then cover and simmer for about 25 minutes (or until the meat is just cooked). Remove the meat from the broth and set aside. Reserve the broth. Fry the onion and the mixed herbs in a little olive oil. Then add the remaining ingredients and stir together. At this stage add just enough of the reserved broth to create a thick sauce-like consistency. Add the meat and warm the mixture through. Serve as soon as it is hot enough (do not let it boil). |
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