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Mortins
Fish
Historic

Minced fish meat and fish liver cooked in sweet thickened broth. (Noble Boke 1480)


Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);

To mak mortins of fyshe tak codlinge haddok whiting or thornbak and sethe it and pik out the bones and pull of the skyne then bet the fishe in a mortair with the lever of the same fysche and temper it up with almond mylk or cow creme and put it in a clene pot and let it boile and put ther to sugur and hony and alay thy potage with fleur of rise draw with milk through a strein and stirr it well and mak it stondinge then drese v or vi lesks in a dyshe and cast on pouder guingyur mellid with sugur and serue it.

Elsewhere in the same manuscript...

To mak mortins of fisshe tak the wellks of the ffisshe sown and the lewer and sethe them with ale peppur and bred and temper it to good brothe and sethe all to gedour and serue it.




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