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Mortrews (Pounded Meat Custard)
Mortrews (Pounded Meat Custard) is a traditional Medieval recipe for a classic white dish of pounded chicken and pork meat thickened with breadcrumbs and egg yolks, that's flavoured with a strong blend of spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pounded Meat Custard (Mortrews).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesPork RecipesChicken RecipesFowl RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
ortrews·
(from A Forme of Cury)
Ꞇ hennes +̅ por +̅ seeþ em to gyder · ꞇa þe lyrꝯ of ennꝯ +̅ of þe poꞅ +̅ ew iꞇ mal +̅ grynꝺe iꞇ al to ꝺuſt . ꞇa bꞅeꝺ y graꞇe +̅ ꝺo þ ᷑to . +̅ tēꝑ it wꞇ þe self bꞅoꞇ +̅ alye it ỽp wꞇ ꝫoles of ayꞅo anꝺ caſt þ ᷑on pouꝺo foɼꞇ · boyle iꞇ +̅ ꝺo þꝯinne pouꝺo of ꝫ̅ꝫ̅· ugꝯ · safꞅo +̅ alꞇ . +̅ loe þt iꞇ be ſtonꝺyng anꝺ flourꝯ iꞇ wꞇ pouꝺo gyngꝯ.
Mortrews is named after the pestle and mortar used to prepare it. The dish has also entered Italian cookery as
mortadelle.
Translation
Pounded Meat Custard
Take chicken and pork and boil them together. Take the mixture of chicken and pork [meat] and chop it finely and grind to a paste. Take grated bread and mix in and temper with the cooking broth and mix this with the yolks of eggs and sprinkle over powder fort. Boil it and add powdered ginger, sugar, saffron and salt. Cook until thick and sprinkle with powdered ginger.
Modern Redaction
Ingredients:
300g chicken breasts
300g pork (leg or shoulder meat)
50g breadcrumbs
2 egg yolks
2 tsp
powder fort
1/2 tsp ground ginger
2 tbsp caster sugar
pinch of saffron
salt, to taste
ground ginger, to garnish
Method:
Skin and trim the chicken and pork. Place in a pan, cover with water and bring to a boil. Reduce to a simmer, cover the pan and cook gently for about 80 minutes, or until the meats are tender.
Remove the meats with a slotted spoon (reserve the broth) and set aside to cool. Once the meat is cold mince it finely. Combine the minced meats and the breadcrumbs in a bowl. Turn this mixture into a pan and add enough of the reserved cooking broth to give you a sloppy mass. Bring to a simmer then take off the heat.
Beat the eggs in a bowl and add a ladleful of the meat mixture to temper. Whisk to combine then pour into the pan with the meat mix. Beat to mix thoroughly then put back on the heat and cook gently (do not boil) until the mixture has thickened (it should be very thick). Stir in the sugar, ginger and powder fort then season to taste with salt.
Turn into a bowl, sprinkle over a little ground ginger and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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