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.xliiij. Mortrews.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f28r

autodoc



Other versions of this recipe:

A martins of flesche (A Noble Boke off Cookry)

Mortoexes (Du fait de cuisine)

Mortrews (Forme of Cury)

MORTERELYS (Forme of Cury)

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




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