Kede in Bokenade (Kid Goat in Sauce)

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Kede in Bokenade (Kid Goat in Sauce)

Kede in Bokenade (Kid Goat in Sauce) is a traditional Medieval recipe for a classic dish of boiled goat meat cooked in a verjuice, herb and spice sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Kede in Bokenade (kid Goat in Sauce).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Spice Recipes Herb Recipes British Recipes English Recipes

Original Recipe

Stewed Beeff

(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.

Modern Redaction

Ingredients:

2kg boneless kid leg
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 threads
1/8 tsp salt

Method:

Place the kid leg 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 off the bone.

Remove the goat meat from the broth and allow to drain and cool. Cut the meat into large chunks then transfer to a separate large pot. Strain the broth to discard all meat, fat, etc. Add just enough broth to the kid meat 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.