Buknade Medieval English Pottage Recipes

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MEDIEVAL POTTAGE STEW



Medieval Pottage Stew image

This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .

Provided by Brand New Vegan

Categories     Soup/Stew

Time 1h20m

Yield 12

Number Of Ingredients 19

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

Steps:

  • Peel and chop all vegetables
  • Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
  • Saute for 10 minutes or until softened
  • Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
  • Add broth, seasoning, and wine and stir well
  • Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
  • Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
  • Stir in vinegar, remove bay leaf, adjust seasonings, and serve

BUKNADE (MEDIEVAL ENGLISH POTTAGE)



Buknade (Medieval English Pottage) image

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.

Provided by Mia in Germany

Categories     European

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

3 sprigs parsley
3 sprigs hyssop
3 leaves sage
5 cups chicken stock
1 pinch mace, ground
1 pinch clove, ground
1 pinch saffron
salt
12 ounces chicken, cooked
3 egg yolks
1/2 teaspoon cider vinegar
white pepper, to taste
ground ginger, to taste

Steps:

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

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