xliij - Mortrewes of Fysshe
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xliij - Mortrewes of Fysshe". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

xliij - Mortrewes of Fysshe. Take Gornard or Congere, a-fore the navel wyth the grece (for be-hynde the navel he is hery (Note: Hairy) of bonys), or Codlyng, the lyuer an the Spaune, an sethe it y-now in fayre Water, and pyke owt the bonys, and grynde the fysshe in a Morter, an temper it vp wyth Almaunde Mylke, an caste ther-to gratyd brede; than take yt vp, an put it on a fayre potte, an let boyle; than caste ther-to Sugre and Salt, an serue it forth as other Mortrewys. And loke that thow caste Gyngere y-now a-boue.


Translation
Translated into modern English [experimental machine translation - replace with a proper translation], this becomes:

Xliij - mortrewes of fish . take gornard or congere, a-fore the navel with the grease (for be-hynde the navel he is hery (note: hairy) of bonys), or cod (Gadus morhua) , the lyuer an the spaune, an boil it enough in fair water, and pyke out the bonys, and grind the fish in a mortar, an temper it up with almond milk , an cast there -to gratyd bread ; then take it up, an put it on a fair pot, an let boil ; then cast there -to sugar and salt, an serve it forth as other mortrewys. and loke that though cast ginger enough a-boue. .


Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Mortrews of fysshe. Take þo kelkes of fysshe anon, And þo lyver of þo fysshe, sethe hom alon. Þen take brede and peper and ale, And temper þo brothe fulle welle þou schalle, And welle hit togeder and serve hit þenne, And set in sale before good mene. [Liber cure cocorum [Sloane MS 1986]]

To mak mortins of fisshe tak the wellks of the ffisshe sown and the lewer and sethe them with ale peppur and bred and temper it to good brothe and sethe all to gedour and serue it. [A Noble Boke off Cookry]

MORTREWS OF FYSSH. XX.VI. V. Take codlyng, haddok, oþ hake and lynours with the rawnes and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun and salt, and make it stondyng. [Forme of Cury]

.Cxxiij. Mortrews of fysch. Take codlyng. haddok other hake & lynges with the rawnes & seeth hit wel in water. pyke out the bones. grynd smale the fysch. drawe a lyour of almaundes & bred with the self broth & do the fysch grounden ther to & seeth hit & do therto poudour fort. safroun & salt & make hit stondyng. [Fourme of Curye [Rylands MS 7]]

Mortrowes of fissh. Tak ye rowys of fissh / and ye liuere, seth hit, hakke hit, grind peper, bred and ale, tempre hit with ye broth: do salt therto, boille hit, and messe hit forth. [Two Fifteenth-Century Cookery-Books]

Mortrows on Fysh Dayes. Recipe codlyng & hadoc with þe lyver, & seth þam wele in water, & pike oute þe bones & grind þe fysh small. Draw a lyre of almondes & brede with þe fysh broth, & do þerto þe gronden fysh, strewing powdyr, saferon & salt, & make it standyng & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it. [A Noble Boke off Cookry]

To make mortrose of Fyshe. Take hownde fyshe haddock or codlyng seth hit and pyke hit clene fro the bonys take a way the skyn and grynde the lyver ther with blanched almounds And temper thy mylke with the broth of the fresh Fyshe and make a gode mylke of do ther to myad of white brede and sugure set hit to the fyre when hit boylys loke hit be stondyng mese serue hit furth strow on Blawnche powdyr. [Gentyll manly Cokere (MS Pepys 1047)]

Mortrowes of fissh. Tak ye rowys of fissh / and ye liuere, seth hit, hakke hit, grind peper, bred and ale, tempre hit with ye broth: do salt therto, boille hit, and messe hit forth. [Two Fifteenth-Century Cookery-Books]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

fish
grease
cod
water
almond
bread
sugar
salt
ginger


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

codlyng:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?twofi:43>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?liber:38>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?noble:215>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?forme:124>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?fourm:124>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?thoma:77>. Accessed on October 23, 2017, 11:46 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?genty:6>. Accessed on October 23, 2017, 11:46 am.




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