Mortis (food)
![Mortis is probably named for the mortar and pestle used in its preparation.](/Images/godic/202501/28/White-Mortar-and-Pestle2308.jpg")
A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.