Mediaeval Mortrews with Trenchmans Broth

Preparation Time: 20 mins approx
Notes: This was the original dish that we now know as Meat Loaf !
For info on ale gar please visit  

Prep time: 20 min Cook time: 

1 hr 30 min Serves: 

4-6 INGREDIENTS For the main:

  • 700 g minced beef

  • 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

  • 3 tbsp Ale Gar

  • 290 ml ale, or dark beer

  • 1 tbsp mustard

  • black pepper

  • 2 small black pudding

For the trencherman's broth:


  1. Preheat the oven to 170ºC/Gas 3. 

    2. In a large bowl mix together the beef, onion, breadcrumbs, thyme, oregano,and garlic.Mix in the egg,Ale Gar, 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 Ale Gar 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.

Serves: 4-6
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