Buknade (Medieval English Pottage)

Submitted by Mia in Germany

"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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 sprig parsley
• 3 sprig hyssop
• 3 leaf sage
• 1182.95 ml chicken stock
• 0.25 ml mace, ground
• 0.25 ml clove, ground
• 0.25 ml saffron
• salt
• 340.19 g chicken, cooked
• 3 egg yolks
• 2.46 ml cider vinegar
• white pepper, to taste
• ground ginger, to taste

directions

1. Chop parsley, hyssop if available and sage leaves without stems.
2. Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
3. Shred chicken (without skin), add to simmering stock.
4. Beat egg yolks.
5. Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
6. Add vinegar, pepper, ginger and salt to taste.
7. Serve immediately.

Reviews

[Sydney Mike]

Definitely an interesting soup, & the preparation was made easy since I have hyssop (along with a number of other herbs said to have magical properties)! Also used some of the shredded chicken breast that I always have in the freezer! This isn't something I'd normally have on the table, but it was an adventure making & serving it, maybe because I've always enjoyed the Ren Faire thing, & this complemented that event very nicely! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday tag]