Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread. If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.