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Welcome to the Celtnet Medieval Recipes Page for Meat Gruel

Grewel Forced
(Meat Gruel)

Origin: English      Period: Medieval

Original Recipe

Grewel Forced (from A Forme of Cury)

For to make grewel forced.

Take grewel and do to the fyre with gode fleſh and ſeeþ it wel. take the lire of Pork and grynd it ſmal and drawe the grewel thurgh a Strynor and color it wi�FE; Safron and sue forth.


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Modern Redaction

Ingredients:

1.5l Barley Gruel
500g diced pork
5-6 strands of Saffron ground into 1 tbsp water in a pestle and mortar and allowed to seep.


Method:

Preparation

Prepare the barley gruel according to this recipe. Bring the gruel to a simmer and add the cubed port. Simmer for about 40 minutes until the pork is cubed.

Pour the gruel through a colander to capture the cooked pork (reserve the gruel itself and return to the saucepan). In a pestle and mortar pound the meat to flatten it. Return this meat to the gruel and bring the mixture back to the boil. Add the saffron and its steeping water and simmer the mixture for five minutes.

Serve immediately.

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