Mortrews of flesh

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Mortrews of Flesh is a thick medieval meat pottage made with chicken, pork, broth, bread and egg yolks. It may sound rustic, but the saffron finish and rich texture give it the kind of old-world depth that makes it fascinating to recreate.

Serves: 6 people

Preparation time: 20 min

Ingredients

• Chicken – 500 g
• Fresh pork – 300 g
• Broth – 750 ml
• Fine breadcrumbs – 80 g
• Egg yolks – 3
• Saffron – a pinch
• Mild spice mix – 1 tsp
• Salt – to taste

Method

1. Put the chicken and pork in a pan with the broth and simmer until both meats are fully cooked and tender.
2. Lift the meat out of the broth and let it cool enough to handle.
3. Remove bones, skin and any tough bits, then chop or shred the meat very finely.
4. Return the meat to the broth and stir in the breadcrumbs little by little until the mixture thickens noticeably.
5. Add the saffron and spice mix and let the pottage simmer gently for a few minutes so the flavours settle.
6. Beat the egg yolks in a bowl. Temper them with a little hot broth, then stir them into the pot over very low heat.
7. Keep stirring just until the mixture becomes richer and silkier. Do not boil once the yolks are in.
8. Taste, season and serve hot.