BUKNADE (MEDIEVAL ENGLISH POTTAGE)
I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.
Provided by Mia in Germany
Categories European
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop parsley, hyssop if available and sage leaves without stems.
- Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- Shred chicken (without skin), add to simmering stock.
- Beat egg yolks.
- Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- Add vinegar, pepper, ginger and salt to taste.
- Serve immediately.
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mike melber
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
Jeremy Buenneke
[email protected]This recipe was a bit too time-consuming for me. I think I would have preferred to use a slow cooker.
Rakiv Howlader
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved the flavors and the beef was cooked perfectly.
Kedibone Mavuso
[email protected]This was a great recipe for a cold winter day. The pottage was hearty and filling, and the flavors were very comforting.
emma p
[email protected]This recipe is a keeper! The pottage was so flavorful and comforting. I especially loved the addition of the barley. It gave the dish a nice heartiness.
legcheese
[email protected]This was my first time making buknade, and I was really impressed with how it turned out. It was easy to make and absolutely delicious. I will definitely be making it again!
Job Chumo
[email protected]I'm not a huge fan of medieval cuisine, but I thought this recipe was pretty good. The flavors were interesting and the beef was very tender.
Jeremiah Gaisie
[email protected]This recipe was a great starting point, but I made a few changes to suit my own taste. I added some more vegetables, and I also used a different type of barley. The end result was a delicious and hearty pottage that I will definitely be making again.
Adam Hammood
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Sana Waseem Sana
[email protected]The barley in this recipe was a bit too chewy for me. I think I would have preferred to use rice or another type of grain.
Aiden Hopkins
[email protected]This pottage was a bit bland for my taste. I think it could have used more salt and pepper, or maybe some other herbs or spices.
Namuun Nrg
[email protected]I followed the recipe exactly and the buknade turned out perfectly. The flavors were well-balanced and the beef was melt-in-your-mouth tender. I served it with a side of bread and it was the perfect comfort food.
Dubb Step
[email protected]This was a great recipe! The pottage was hearty and flavorful, and the barley added a nice touch. I would definitely recommend this recipe to anyone looking for a delicious and easy medieval dish.
MD Rofik Islam
[email protected]I'm always looking for new and interesting recipes, and this buknade definitely fit the bill. It was easy to make and absolutely delicious. I'll definitely be making it again!
shareef khan
[email protected]Wow! This buknade was absolutely delicious. The beef was tender and flavorful, and the vegetables were perfectly cooked. The broth was rich and flavorful, and the addition of the barley gave it a nice heartiness.
chris curran
[email protected]This medieval English pottage was a delightful journey through time. The flavors of the beef, vegetables, and herbs blended perfectly, creating a hearty and flavorful stew. I especially loved the addition of the barley, which gave the pottage a satis