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Mortrews


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

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.

autodoc



Other versions of this recipe:

A martins of flesche (A Noble Boke off Cookry)

Mortoexes (Du fait de cuisine)

Mortrews (Fourme of Curye [Rylands MS 7])

MORTERELYS (Forme of Cury)

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




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