This recipe is extracted from the 1430 book Liber Cure Cocorum (or “The Art of Cookery”), written in a northern English dialect of the 15th century and probably originating from the County of Lancashire.

The recipe’s original name is “Mortrews of Flesh“.


  • Chicken
  • Pork
  • Egg Yolks
  • Broth
  • Grated Wastel (Bread Crumbs)
  • Saffron
  • Spices


Take hens and fresh pork, I teach you,
Seethe them together always then;
Take them up, pick out the bones,
Slice thin the pork,Sir, for the nonce;
Hew it small and grind it well,
Cast it again, so have you bliss,
Into the broth, and thicken it then
With grated wastel [bread], as I teach you;
Color it with saffron, at that time;
Boil it and set it down to one side;
Mix it with yolks of eggs right,
And garnish your dish with [spice] powder you might.

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