Click on the image, above to submit to Pinterest.
Vele in Bokenade (Veal in Sauce)
Vele in Bokenade (Veal in Sauce) is a traditional Medieval recipe for a classic dish of boiled veal cooked in a verjuice, herb and spice sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Vele in Bokenade (Veal in Sauce).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8
Rating: 
Tags : Spice RecipesHerb RecipesBritish RecipesEnglish Recipes
Original Recipe
Vele in Bokenade
(from Harleian MS 279)
Vele, kede, or henne in Bokeande. 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 þan draw þe same brothe þorwe a straynoure, an caste þer-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl þe flesshe be y-now; þan sette it from þe fyre, & a-lye it vp with raw yolkys of eyroun, & caste þer-to pouder Gyngere, Verious, Safroun, & Salt, & þanne serue it forth for a good mete.
Translation
Stewed Veal, kid, or hen in Sauce. Take Veal, Kid (goat), or Hen (chicken), and boil it in water, or else in fresh broth, and cut it into pieces, and pick it clean; and then draw the same broth through a strainer, and cast into it Parsley, Sage, Hyssop, Mace, Cloves, and let it boil till the flesh is done; then set it from the fire, & mix it up with raw egg yolks, and cast into it powder Ginger, Verjuice, Saffron, & Salt, & then serve it forth for a good meat.
Modern Redaction
Ingredients:
2kg boneless veal
fresh chicken broth (optional)
1 small bunch of
parsley, chopped
2 tbsp chopped
sage leaves
1 tbsp chopped
hyssop
1 tsp
mace
1 tsp
cloves
1 dozen egg yolks, beaten
1 tbsp
ginger
120ml
verjuice (or red wine vinegar)
1/8 tsp
saffron threads
1/8 tsp salt
Method:
Place the veal in a large pot and add just enough water or fresh chicken broth to cover. Bring to a boil then reduce to a simmer and continue cooking until the meat is tender and falling from the bone.
Remove the veal from the broth and allow to drain and cool. Cut the meat into large chunks and place in a separate large pot. Strain the broth to discard all meat, fat, etc. Add just enough broth to the veal in the pot to just cover the top of the meat. Then add the herbs a bring to a boil before reducing heat. Beat in the egg yolks, spices, and vinegar and simmer until thick.
Serve as a main meat dish.
%20Recipe)