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Mortreus De Chare

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Mortreus de Chare. Take porke, and seth it ynow; and take it vppe, and bawde hit, and hewe it and grinde it, and in a morter; And cast thereto grated brede, and then drawe the same broth thorgh a streynour, And temper hit with ale, and do al into a potte, and lete boile, and aley hit with yolkes of egges, And then lete it boile no more, And caste thereto powder of ginger, Salt, And put hit in disshes in maner of Mortrewes, And cast thereto powder of ginger, and serue it forth.


Other versions of this recipe:

Mortrews de chare (Liber cure cocorum [Sloane MS 1986])

Mortrewys de Fleyssh (Two Fifteenth-Century Cookery-Books)

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