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Grewel Forced (Meat Gruel)
Grewel Forced (Meat Gruel) is a traditional Medieval recipe for a traditional barley gruel that contains pork and is flavoured with saffron. It would have been a one dish (and one pot) meal. The full recipe is presented here and I hope you enjoy this classic Medieval version of Meat Gruel.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Pork RecipesBritish RecipesEnglish Recipes
Original Recipe
Grewel Forced
(from A Forme of Cury)
Take grewel and do to the fyre with gode fleſh and ſeeþ it wel. take the lire of Pork and grynd it ſmal and drawe the grewel thurgh a Strynor and color it wi�FE; Safron and sue forth.
Modern Redaction
Ingredients:
1.5l
Barley Gruel
500g diced pork
5-6
saffron threads ground into 1 tbsp water in a pestle and mortar and allowed to seep.
Method:
Prepare the barley gruel according to this recipe. Bring the gruel to a simmer and add the cubed port. Simmer for about 40 minutes until the pork is tender.
Pour the gruel through a colander to capture the cooked pork (reserve the gruel itself and return to the saucepan). In a pestle and mortar pound the meat to flatten it. Return this meat to the gruel and bring the mixture back to the boil. Add the saffron and its steeping water and simmer the mixture for five minutes.
As the meat is pounded, it is possible (as in the image) that the meat is shaped into meatballs before being returned to the broth and heated through.
Serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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