Buknade and manchet

In Tudor times, Buknade was a thick stew traditionally made with chicken or veal. It was served hot with chunky vegetables and herbs from the garden and if you were well off it was served with manchet - a small white loaf or bun. The original recipe has a very strong Tudor flavour, including egg yolk and a lot of clove & saffron in it, which we have decided not to use.

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