Meat Pot
Mortarolo
A recipe from the 14th century.
450ml (¾ pint) Chicken stock
275g (10oz) Boiled meat, finely minced
225g (8oz) Breadcrumbs
110g (4oz) Boiled bacon, finely minced
50g (2oz) Butter
2 Eggs
1 Onion, finely minced
1 tsp Pepper
1 tsp Clove, powdered
1 tsp Nutmeg
1 pinch Saffron
Toasted Breadcrumbs
Salt
Preheat oven to 200°C: 400°F: Gas 6
Saute the onion and meat in butter.
Add bacon, saffron, pepper, nutmeg, clove powder and stock.
Remove from the heat and add breadcrumbs, which have been soaked in water and squeezed.
Beat egg and add to the mixture.
Place the mixture in to a buttered casserole dish, sprinkle with toasted breadcumbs.
Bake for 30 minutes, or until set.
It must be firm but soft.
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