Morterol (Meat Stew)



Si vols fer morterol, fes bon brou de moltó e de gallines. Aprés hages cuixes de moltó mal cuites e capolades menut del magre, e carnsalada grassa e porc fresc e pa ratllat, aitant o menys un poc que la carn. E mit-ho a coure en una olla ab del brou gras. E quan deurà ésser èspes, assabora-ho de sal, e lleva’l del foc. E hages ous debatuts, per cascuna escudella dos ous debatuts, ab del morterol, e mit-lo en l’olla ben menat. E hages-los colorats de safrà. 

Ítem, si vols fer de brou de gallines e de llet d’ametlles, en per estés guarda’t que el brou sia cuit; aprés hages les gallines e coguen ab carnsalada ensems; si el fas a hom sa, pots-hi metre moltó e porc. E fes-ho bullir ab llet d’ametlles així com dessús és dit.

[El Llibre de Sent Sovi/The Book of Sent Sovi, XXXVII, c1325, Trans: Robin Vogelzang, 2008]


If you want to make meat stew, make a good broth of mutton and chicken.  Then take undercooked mutton legs, with the lean part chopped up, and fatty salt pork, and grated bread, as much or a little less than the meat.  Put it in the pot to cook with the fatty broth.  And when it has thickened, flavor it with salt, and take it from the fire.  And take beaten eggs, two for each bowl, with some stew, and put it in the pot, mixing well.  And color it with saffron.

Also, if you want to make it with chicken and almond milk broth, be careful that the broth has cooked, then take the chickens and cook them together with salt pork.  If you make it for a healthy man, you can put in mutton and pork.  And boil it with the almond milk in the way that is said above.

[El Llibre de Sent Sovi/The Book of Sent Sovi, XXXVII, c1325, Trans: Robin Vogelzang, 2008]


Meat equivalent to 4 thighs Chicken
2 Cups Beef Broth
2 Cups Chicken Broth
2 strips Bacon
1 slice Bread (Crust removed)
2 Egg Yolks
1 tsp Saffron Turmeric
1/2 tsp Pepper
1 1/2 tsp Cinnamon


Dice 2 strips of bacon and saute in a pan.  Cut up Chicken and cook about halfway in the Bacon Fat.  Add Beef Broth and Chicken Broth.  Continue cooking and add the Turmeric, Pepper, and Cinnamon.  Toast a slice of bread.  Crumble the Bread into Crumbs and add to the Stew to start thickening.  Reduce heat and add the 2 Egg Yolks to finish thickening.  Salt to taste.


This recipe was adapted for the canceled January Feast.  The main recipe is for Mutton and the secondary recipe is for Chicken in Almond Milk.  For the Feast, we planned on just swapping out the Mutton for Chicken.  We tested the recipe.  UmmJibril Munisa Bint al-Nadr fine tuned the spices and thickening for the recipe.   We found we liked it very much andplan on making this on a regular basis at events.


El Llibre de Sent Sovi/The Book of Sent Sovi, XXXVII, c1325, Trans: Robin Vogelzang, 2008

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