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V - Morterelys

This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

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.


Other versions of this recipe:

A martins of flesche (A Noble Boke off Cookry)

Mortoexes (Du fait de cuisine)

Mortrews (Forme of Cury)

Mortrews (Fourme of Curye [Rylands MS 7])

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])

Recipes with similar titles:

Mortrellus (MS Douce 257)

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