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This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Mortoexes". [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:

56. To give understanding to him who will make the mortoexes let him take the livers of kids and of veal and wash and clean them very well and put them to cook cleanly in fair water and, being sufficiently cooked, let him take them out onto fair and clean boards and drain them well and then chop them very small; and, being well chopped, put in herbs, that is sage and hyssop - and these in measure - and marjoram also and parsley also a great deal which should previously be picked over, cleaned, and washed, and chop them very well in with the liver, and also very good cheese and not too much, and also salt and spices: white ginger, grains of paradise, pepper and not too much, and saffron to give it color; and then take eggs and put them in. And mix all this together and then, when it boils, make the mortoexes : arrange that you have the cauls of kids and veal - and if there are not enough take the cauls of sheep - and be careful that they are fair and clean, then spread them on fair and clean boards and when they are spread take eggs and rub them on top; and, this being done, take the filling and put some on top and make your mortoeses just like raviolis; wrap them in the cauls and then put them to cook on the grill. And if he want to make them parti-colored, that is green and yellow, for the green according to the quantity which he wants to make let him take a great deal of parsley and take the leaves and clean and wash them very well, and then put them in a mortar and bray them very well and strongly, and then put in flour and eggs according to the quantity of it which he wants to make and then strain this very well and skillfully; and, this being done, take his mortoexes which he wants to make green and plunge them into the said green coloring and then return them to dry out on the grill; and, being sufficiently dried and made ready, let one serve the said mortoeses when it is time to serve them.

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]

Tak mortyns of flesche tak hennes and freche pork and sethe them to gedour then tak them up and enbane them for the nonse and hewe the pork and grain it and cast it in again and chargejour it with myed bred and colour it with saffron and boile it and set it down alay it with yolks of eggs and staunch it with pouder and serue it. [A Noble Boke off Cookry]

Mortrews. XX.II. V. Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng, and flour it with powdour gynger. [Forme of Cury]

.xliiij. Mortrews. Tak hennes & pork & seeth hem to gyder, tak the lyres of hennes & of the pork & hew it smal & grynde it al to dust, tak bred y grated & do therto, & temper hit with the self broth & alye hit up with yolkes of ayroun and cast ther on poudour fort, boyle hit & do therinne poudour of ginger, suger, safroun & salt, & loke that hit be stondyng and floures hit with poudour gynger. [Fourme of Curye [Rylands MS 7]]

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]

For blanchyd mortrews. Sethe hennes and porke, þat is fulle fresshe. Bray almondes unblanchyd and temper hom nesshe With clene brothe, and drawe hom þo. Alay þy flesshe smalle grounden to, And floure of ryce þou grynd also. Cast powder of gyngere and sugur þerinne, But loke þat hit be not to þyn, But stondand and saltid mesurlé And kepe þy dysshe mete for þo maystré. [Liber cure cocorum [Sloane MS 1986]]

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


[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]

hyssop: A member of the mint family (Hyssopus officinalis).

[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]


[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 "Du fait de cuisine". Medieval Cookery.
  <>. Accessed on September 26, 2020, 11:26 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on September 26, 2020, 11:26 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on September 26, 2020, 11:26 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on September 26, 2020, 11:26 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on September 26, 2020, 11:26 pm.

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