Mortrews from Cooking and Dining in Medieval England by Peter Brears
Plunge the joint in a large pan of boiling water, and simmer gently for 1¼ hours, then drain, retaining the stock. Chop, then grind the meat to a smooth paste,
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Ingredients
- 1 lb/450 g lean pork joint
- 4 oz/100 g white breadcrumbs
- ground ginger to sprinkle as garnish
- pinch of saffron
- 3 egg yolks, beaten
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