Medieval Mortrews with Trencherman's Broth

Try Alan Coxon's medieval-inspired recipe for a hearty meatloaf served with a beer-flavoured vegetable broth.
By Alan Coxon
Medieval Mortrews with Trencherman's Broth
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the main:

  • 700 g minced beef
  • 1 onion, peeled and grated
  • 50 g fine white breadcrumbs
  • half a tsp thyme
  • half a tsp oregano, chopped
  • 1 clove garlic, crushed
  • 1 medium egg
  • 2 tbsp Worcestershire sauce
  • 290 ml ale, or dark beer
  • 1 tbsp mustard
  • black pepper
  • 2 small black pudding

For the trencherman's broth:

  • 60 ml beer
  • 500 ml beef stock
  • 2 potatoes, peeled and diced
  • 8 shallots, halved
  • 4 bunches of thyme
  • 2 bay leaves
  • 2 sticks celery
  • 1 leek, trimmed
  • black pepper
  • 3 tomatoes, skinned and de-seeded


1. Preheat the oven to 170ÂșC/Gas 3.

2. In a large bowl mix together the beef, onion, breadcrumbs, thyme, oregano, and garlic. Mix in the egg, Worcestershire sauce, ale and mustard. Season with salt and freshly ground pepper.

3. Place the black puddings in the centre of a greased loaf tin. Pack the mince mixture tightly around the black puddings.

4. Place the loaf tin in a double boiler or in a steamer. Pour hot water into the lower part of the double boiler or steamer, cover, and bake for 1 hour 30 minutes.

5. After the mortrews has been baking for 1 hour prepare the trencherman's broth.

6. Place the beer and stock in a saucepan, bring to the boil and cook briskly for 5 minutes.

7. Add the potatoes, return to the boil and cook for a further 3 minutes.

8. Add the shallots, thyme, bay leaves, potatoes, celery and leek. Season with salt and freshly ground pepper. Simmer for 15 minutes.

9. Add the tomatoes and simmer for a further 2-3 minutes.

10. Ladle the broth into serving bowls and serve with a slice of mortrews, garnished with thyme from the broth. Serve at once.

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