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Buckenade or Bucnade

Meats
Historic

Gobbets of meat in a thickened sweet sauce with spices (Cury 1390, Liber Cure 1430, Austin 1440, Noble Boke 1480)


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

FOR TO MAKE BUKKENADE
Nym good fresh flesch what maner so it be and hew it in small morselys and seth it with goode fresh beef and cast thereto goode minced onyons and goode spicerye and ally with eyryn [eggs] and boyle and dresse it forth.




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