Mortrellus
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from MS Douce 257 (England, 1381), entitled "Mortrellus". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Mortrellus. Nym hennyn & porke & seþ hem togedere. Nym þe lyre of þe hennyn & þe porke & hakke smal, & grynd hit al to dust, and wyte bred þerewyþ; & temper it wyþ þe selue broþ and wyþ heyryn. And colure it wyþ safroun & boyle it, & disch it, & cast þereon powder of peper & of gyngyuyr & serue it forþe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

V - MORTERELYS. Nym hennyn and porke and seth hem togedere nym the lyre of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe. [Forme of Cury]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
pork
bread
heron
saffron
podour
pepper


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

heyryn: Eggs. (from German)


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:5>. Accessed on October 15, 2019, 2:03 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:200>. Accessed on October 15, 2019, 2:03 pm.




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