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Bukkeande
Bukkeande is a traditional Medieval recipe for a chicken stew, thickened with almonds and flavoured with herbs, currants and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of Bukkeande.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : Herb RecipesGame RecipesBritish RecipesEnglish Recipes
Original Recipe
Bukkeande
(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 Redaction
Ingredients:
1 chicken breast cut into strips
1 rabbit jointed and cut into strips (if you can't get a rabbit use two chicken legs)
1 chopped onion
2 tbsp chopped mixed herbs (thyme,
sage, savory)
220g ground
almonds
110g seedless currants
2 tbsp sugar
1 tsp powdered
ginger
broth from cooking meat
salt to taste
Method:
Place 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).
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
