Buknade (Medieval English Pottage)
"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...."
INGREDIENTS
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3 sprigs parsley
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3 sprigs hyssop
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3 leaves sage
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5 cups chicken stock
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1 pinch mace, ground
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1 pinch clove, ground
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1 pinch saffron
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salt
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12 ounces chicken, cooked
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3 egg yolks
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1/2 teaspoon cider vinegar
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white pepper, to taste
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ground ginger, to taste
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