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The preparation involved boiling the meat until tender, smiting (or cutting) it into smaller pieces, and then combining it with a variety of fresh herbs and spices to create a flavorful broth. The addition of egg yolks at the end thickened the stew, adding creaminess without the risk of scrambling—the key to a successful bokenade.

The Importance of Fresh Ingredients

Interestingly, what was included in a dish like bokenade depended heavily on the availability of ingredients at the time. Local produce could dictate whether a stew was made with beans or fish, while richer establishments had access to higher-quality meats. This connection to local and seasonal ingredients is a testament to the cooking practices of the time—an approach that resonates with modern culinary philosophies.