Mortrews

Thickened Mortar-Ground Pork19

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g lean pork joint
  • 4 oz/100

Method

Plunge the joint in a large pan of boiling water, and simmer gently for 1¼ hours, then drain, retaining the stock.

Chop, then grind the meat to a smooth paste, and place in a pan.

Soak the bread in 1 pt/600