Wednesday, August 20, 2014

Hot August Knights! and Fun Food!

Ribaldry tends to disguise a harsh existence. In 1056 England, there are no humane set of laws, no benign constitution, no protection for the masses (or the mighty) except might makes right and the practiced sleight of hand. The narration is Rabelaisian with overtones, always, of the darkness of life when the drinking ends, the money runs out and payment is due.

Henne in Bokeande (Hen in Sauce) Medieval Recipe Origin: England Period: Medieval This is a traditional Medieval recipe for a classic dish of boiled chicken cooked in a verjuice, herb and spice sauce. Original Recipe Henne in Bokeande (from Harleian MS 279) Vele, kede, or henne in Bokeande. Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an þan draw þe same brothe þorwe a straynoure, an caste þer-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl þe flesshe be y-now; þan sette it from þe fyre, & a-lye it vp with raw yolkys of eyroun, & caste þer-to pouder Gyngere, Verious, Safroun, & Salt, & þanne serue it forth for a good mete. Translation: Stewed Veal, kid, or hen in Sauce. Take Veal, Kid (goat), or Hen (chicken), and boil it in water, or else in fresh broth, and cut it into pieces, and pick it clean; and then draw the same broth through a strainer, and cast into it Parsley, Sage, Hyssop, Mace, Cloves, and let it boil till the flesh is done; then set it from the fire, & mix it up with raw egg yolks, and cast into it powder Ginger, Verjuice, Saffron, & Salt, & then serve it forth for a good meat. Celtnet recipes chicken recipe divider Modern Redaction Ingredients: 1 whole chicken fresh chicken broth (optional) 1 small bunch of parsley, chopped 2 tbsp chopped sage leaves 1 tbsp chopped hyssop 1 tsp mace 1 tsp cloves 1 dozen egg yolks, beaten 1 tbsp ginger 120ml verjuice (or red wine vinegar) 1/8 tsp saffron 1/8 tsp salt Henne in Bokeande Preparation: Method: Place the chicken in a large pot and add just enough water or fresh chicken broth to cover. Bring to a boil then reduce to a simmer and continue cooking until the meat is tender and falling from the bone. Remove the chicken from the broth and allow to drain and cool. Pick the meat from the bones, discarding the fat and skin, and cut into large chunks. Place the meat in a separate large pot then strain the broth to discard all meat, fat, etc. Add just enough broth to the chicken in the pot to just cover the top of the meat. Then add the herbs a bring to a boil before reducing heat. Beat in the egg yolks, spices, and vinegar and simmer until thick. Serve as a main meat dish.

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  • 1 large can (6 to 7 ounces) white albacore tuna, flaked and drained
  • 8 ounces cavatappi, macaroni, or rotini pasta
  • 3 tablespoons finely chopped red onion
  • 2 cloves garlic, mashed and finely minced
  • 1/4 cup finely chopped red bell pepper
  • 3 tablespoons chopped fresh dill
  • 4 teaspoons lemon juice
  • 3/4 to 1 cup mayonnaise
  • 3 tablespoons sour cream
  • 1/2 to 1 cup sliced grape tomatoes
  • salt and freshly ground black pepper, to taste


Cook the pasta following package directions; drain, rinse, and set aside. In a large bowl, combine the tuna, finely chopped onion, minced garlic, bell pepper, dill and lemon juice. In a small cup combine 3/4 cup of the mayonnaise and 3 tablespoons of sour cream. Put the pasta in the bowl with the vegetables and toss with the mayonnaise mixture. Add more mayonnaise, as needed. Add the sliced tomatoes and stir gently. Taste and add salt and pepper, as desired.
Serves 4.

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