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Mortress or Mortrews

Soups
Historic

A soup so thick that you can literally 'stand a spoon up in it'.

The name may connected with 'mortar'. Most receipts call for minced pork and fowl or fish meat in a broth thickened variously with bread and eggs or rice flour, flavoured with herbs and spices. It is mentioned in Langland 1390 and almost every receipt book before about 1700 (Cury 1390, Austin 1440, etc)


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

MORTREWS.
Take hens and pork and seethe them together. Take the flesh of the hens and Pork, and hew it small and grind it all to dust. Take bread grated and add it to the original broth, allied with yolks of eggs, and cast thereon powder fort, boil it and add therein powder of ginger, sugar, saffron and salt, that it be standing stiff, and dust it with ginger powder.




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