Mortar Soup
940ml (33 floz) Gode Broth (made without bread crumbs)
225g (8oz) Cooked Chicken, minced
225g (8oz) Cooked Pork, minced
110-225g (4-8oz) unseasoned Breadcrumbs
55g (2oz) Cooked Pork and Chicken liver, minced
3 Egg Yolks
1 tsp Pepper
1 tsp Cloves
1 tsp Ginger
1 tbsp Sugar
1 pinch Saffron
Salt to taste
Mixture of 1 tbsp Ginger and 1 tbsp Sugar
Bring the broth to a boil, add the chicken, pork, and liver, and return to the boil.
Reduce heat, stir in breadcrumbs, egg yolks, and spices.
Allow to cook for several minutes.
The final product should be like a thick soup or or a thin pate.
If too thin, add more breadcrumbs.
If too thick, add extra broth.
Serve in bowls and garnish with ginger-sugar mixture.
Mortrews, also commonly spelled Mortreux, was a popular dish which could be prepared as thin as a soup, but also as thick as a pate.
Mortrews is named after the mortar in which it was prepared.
Mortrews
Take hennes and pork and seeth hem togyder.
Take the lyre of hennes and of the pork and hewe it small, and grinde it al to doust, take brede ygrated and do therto, and temper it with the self broth, and alye it with yolkes of ayren, and cast theron powdour fort.
Boile it and do therin powdour of gynger, sugur, safroun and salt, and loke that it be stondying, and flour it with powdour gynger.
from Forme of Cury
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