Boke of Cookry

Last year, I blogged HERE about Þe Bors Hede Boke of Cookry and the recipe for Frytor of Erbys. Here's another recipe...

Bukkenade

Middle English

Take Henn9 oþ⁹ Conyng9 oþ⁹ Veel oþ⁹ oþ⁹ Flessh ā hewe hem to gobett9 waische it and seþe hit well • grynde Almand9 unblānched • and drawe hem up w^tþ^e broth case þ⁹ inne raysons of Corance • sug^˜ • Powdo^˜ gyng^˜ erbes ystewed in grees • Oynons and Salt • If it is to to thynne • alye it up w^t flo^˜ of ryse oþ⁹ with oþ⁹ thyng and colo^˜ it with Saffron

—The Forme of Cury, London BL Add. 5016, a 15th C. copy of a M.S. probably compiled in 1390

Modern Translation

Take hens or conys or veal or other meat and chop them into pieces; wash them and boil them well; grind unblanched almonds and mix then into the broth; add to this currants, sugar, powdered ginger, herbs stewed in lard, onions, and salt; if it is too thin, thicken it with rice flour or with some other thing and color it with saffron.

Working Recipe

1 lb boneless chicken breast (or veal or rabbit meat removed from the bone)
2 cups water
1 cup chopped onion
1/4 cup butter
2 cups fresh mixed herbs (chives, southernwood, mint, oregano, and parsley)
4 Tbsp rice flour
1/2 cup unblanched almonds, ground
1/4 cup currants
1/2 cup sugar
1 Tbsp ground ginger
1/2 tsp salt
pinch saffron, crumbled

Cut the chicken breast into 1-inch cubes. Place it in a medium saucepan with the water. Simmer for 10 minutes. Meanwhile, in a medium frypan over medium heat, sauté onions in butter until onions become translucent. Turn heat to low, add fresh herbs, and sauté for two more minutes. Remove about half a cup of broth from the saucepan and beat rice flour into it. Add the rice flour mixture back into the pan, stirring well. Added the sautéed herbs and the remaining ingredients to the saucepan with the chicken. Mix well. Continue to cook over medium heat until mixture thickens.