How Do You Spell MORTREW?
Pronunciation: [mˈɔːtɹuː] (IPA) 
Correct spelling for the English word "Mortrew" is [mˈɔːtɹuː], [mˈɔːtɹuː], [m_ˈɔː_t_ɹ_uː] (IPA phonetic alphabet).
Pronunciation: [mˈɔːtɹuː] (IPA)
Correct spelling for the English word "Mortrew" is [mˈɔːtɹuː], [mˈɔːtɹuː], [m_ˈɔː_t_ɹ_uː] (IPA phonetic alphabet).
Mortrew, also spelled as mortroux or mortruys, refers to a historical dish that was popular in medieval cuisine. It is generally considered a type of pâté or savory meat pie. The word "mortrew" is derived from Old French, with "mort" meaning minced or chopped and "rew" referring to a kind of pottage or thick soup.
Typically, mortrew consists of minced meat, such as pork, beef, or veal, combined with various other ingredients such as breadcrumbs, eggs, spices, herbs, onions, and sometimes fruits like apples or pears. The mixture is usually cooked and then baked in a pastry crust until it obtains a smooth, firm texture. The dish is often seasoned with a variety of spices, including cinnamon, nutmeg, cloves, and black pepper, among others, to enhance its flavor.
Mortrews were commonly served at banquets and festive occasions during the medieval period. It was regarded as a rich and indulgent dish, enjoyed by the upper classes. The combination of minced meat with other ingredients gave the mortrew a characteristic taste and made it a satiating and substantial meal.
Although less prevalent in modern cuisine, the historical significance of mortrews is preserved through historical reenactments and culinary research. They provide a glimpse into the gastronomic traditions of the past and offer insight into the cultural practices and tastes of medieval societies.
The word "mortrew" is derived from Old French "morterel" which was a type of pottage or thick soup. In turn, "morterel" is believed to originate from the Latin word "mortarium" meaning mortar, as the dish was commonly prepared using a mortar and pestle to grind the ingredients. The term "mortrew" specifically refers to a medieval dish that typically consisted of minced or mashed meat mixed with various spices, herbs, and often breadcrumbs.
