Buknade

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Buknade

—Take hennes other conynges, other veel other other flesch & hewe it to go- bettes, waische it & seeth hit wel, grynd almaundes unblaun- ched & drawe hem up with the broth cast therinne raysouns of coraunce, sugar, poudour ginger, erbes y stewed in grece, oynouns and salt, yf hit is thynne: alye hit up with flour of rys other with other thyng, colour hit with sa- fron and serve hit forth.

Modern English

—Take hens or [rabbits], or veal or other flesh and chop it into chunks (of meat), wash it and boil it well, grind unblanched almonds and draw them up with the broth(,) cast therein currants, sugar, powdered ginger, herbs stewed in grease, onions and salt, if it is thin: thicken it up with rice flour or with another thing, colour it with saffron and serve it forth.

Conynges in gravey

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Conynges in gravey

—Take counynges, smyte hem on pecys perboile hem & drawe hem with a gode broth with almaundes y blaun- ched & brayed, do therinne suger & poudour ginger & the flesch ther with flourer hit with suger & with poudour ginger.

Modern English

Rabbits in Gravy

—Take coneys [rabbit], and chop them in pieces, parboil them and draw them with a good broth with blanched and crushed almonds, put therein sugar and powdered ginger and the fleash therewith, flour [dust] it with sugar and with powdered ginger.

Conyng

15th century cookbook
Ab. 1420 A.D.

Conyng

—Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on̄; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit fortℏ.

Modern English

Hare/Rabbit

—Take a Hare (rabbit), flay him, and draw him above and beneath (remove all his insides), and parboil him, and lard him, and roast him, and leave the head on; and undo him, and sauce him with sauce, ginger, verjuice and powdered ginger and serve it forth.

Rabettes rost

A Noble boke off cookry...
late 15th century

Rabettes rost
To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serve them.

Modern English

Roast Rabbit
To roast rabbit, take and flay them (cut them open), draw them (gut them), and roast them and leave their heads on. First parboil them as a hare or roast them and serve them.

Bukkenade

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Bukkenade
—Take Hennes oþer Conynges oþer Veel oþer oþer Flessh an hewe hem to gobettes waische it and hit well. grynde Almandes unblaunched. and drawe hem up with þe broth cast þer inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees. Oynouns and Salt. If it is to to thynne. alye it up with flour of ryse oþer with oþer thyng and colour it with Safroun.

Modern English

Bukkenade (a thick and meaty stew)

—Take hens other (or) Rabbits (or) veal or other flesh and chop it to peices, wash it and hit well (possibly meaning to pound the meat). Grind unblanched almonds and draw them up with the broth, cast therein raisins of curance (dried currants), sugar, powdered ginger, herbs stewed(fried) in grease, onions and salt . If it is too thin, bind/thicken it up with rice flour (or other things) and colour it with saffron