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“.
- Egg Yolks
- Grated Wastel (Bread Crumbs)
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.
If you would like to experiment with medieval cooking, why not try one of these recipe books available on Amazon?
More Medieval Recipes
This (originally French?) medieval recipe for mixed pickles can be vegetarian and vegan and is the perfect accompaniment for meals.
Learn more about medieval cuisine. Food, recipes, ingredients, and the life of a cook.
Gyngerbrede (or Ginger Bread) was a popular medieval recipe made with breadcrumbs and fresh ginger.
Breney was a fruit compote or salsa popular in the 14th and 15th centuries.
Plum broth or “Christmas Potage” is a medieval recipe made with mutton, raisins, currants, and spices.
Clarrey was a medieval drink consisting of spiced white wine and honey.