Mortrews

I have mentioned The Forme of Cury [Forms of Cooking] a few times before. It's the cookbook that gathers the best recipes from the cooks of King Richard II. If I had my choice, I'd eat Mortrews frequently!

The original recipe reads:

Mortrews. Take hennes and pork and seeþ hem togyder. Take the lyre of hennes and of þe pork and hewe it small, and grinde it al to doust; take brede ygrated and do þerto, and temper it with the self broth, and alye it with yolkes of ayren; and cast þeron powdour fort. Boile it and do þerin powdour of gynger, sugur, safroun and salt, and loke þat it be stondying; and flour it with powdour gynger.

 An excellent website has translated this as:

Mortrews. Take hens and pork and boil together. Take the liver of hens and of the pork and cut it small, and grind it to a fine powder; take grated bread and add, and mix with the broth, and mix it with egg yolks; and add powdour fort. Boil it and add ginger, sugar, saffron and salt, and make sure it's thick; and garnish with ginger.

The "powdour fort" was a mixture of ground spices.

It could be served as a soup, with more broth, or as a which stew with less broth and more bread. The name apparently comes from the fact that it is all ground up/mixed in a mortar. It sounds to me like an ideal use for leftover meat and bread. If you try it, let me know what you think.