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Mortrews Blank (Meat in White Sauce)
Mortrews Blank (Meat in White Sauce) is a traditional Medieval recipe for a pate-like dish of pork and chicken in a white sauce based on almond milk and thickened with rice flour. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Meat in White Sauce (Mortrews Blank).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Pork RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Mortrews Blank
(from A Forme of Cury)
Take Pork and Henn9 and ſeeþ hen as to fore. bray almand9 blanched, and temp̱ hem up with the ſelf broth. and alye the fleiſsh with the mulke and white flor of Rys. and boile it. & do þ9in powdor of gyngr ſugar and look þat it be ſtondyng.
Mortrews literally means 'mortar food' and though it is not explicit in this particular recipe, other Medieval versions of mortrews make clear the once cooked the meat is stripped from the bones, any skin is removed. The bones and skins are discarded, the meat is chopped and then pounded in a mortar to a paste. This paste is returned to the liquid and thickened with rice flour to yield a dish with a pate-like consistency. As a result, I have finished the recipe in this manner.
Modern Redaction
Ingredients:
300g lean pork cut into strips
200g chicken breast cut into strips
250g ground
almonds
50ml meat juices (save these the next time you do a roast)
2 tbsp sugar
2 tsp
galingale
2 tbsp rice flour
Method:
Place the pork and chicken strips into separate pans, add just enough water to cover, bring to the boil and simmer for about 20 minutes, until the meat is done. Remove the meat and combine the cooking liquids then add the meat juices, sugar, galingale, the ground almonds and the rice flour. Cook until the sauce thickens.
Once the meat is cool enough to be handled strip the flesh away from the bones and skins (discard these). Finely chop the meat. Then, working in batches, pound the meat in a mortar to a paste.
At this point place the pounded meat back in the sauce and cook for a further 10 minutes or so, until thickened to a pate-like consistency. Tip into a bowl and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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