Cormarye (recipe) - Revision history

AlexandreDavigne: /* Period Recipe */ fix thorns

2013-02-06T17:17:18Z

Period Recipe: fix thorns

← Older revision		Revision as of 03:17, 7 February 2013
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	:'''''CORMARYE''. XX.II. XIII.'''		:'''''CORMARYE''. XX.II. XIII.'''

	:Take ''Colyandre'', Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle ''~~�ise~~'' togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost ~~�erof~~ what ~~�ou~~ wilt, & kepe ~~�at~~ ~~�at~~ fallith ~~�erfro~~ in the rosting and ~~see�~~ it in a possynet with faire broth, & serue it forth ~~wit�~~ �e roost ''anoon''.		:Take ''Colyandre'', Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle ''þise'' togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost ''anoon''.

	=== Notes ===		=== Notes ===
	* ''Cormarye''. Qu�re.		* ''Cormarye''. Qu�re.
	* ''Golyandre''. Coriander.		* ''Golyandre''. Coriander.
	* ''~~�ise~~''. These.		* ''þise''. These.
	* ''anoon''. Immediately.		* ''anoon''. Immediately.

Sarah Van Der Goes: added wikis

2007-07-10T17:55:13Z

added wikis

← Older revision		Revision as of 03:55, 11 July 2007
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	:'''''CORMARYE''. XX.II. XIII.'''		:'''''CORMARYE''. XX.II. XIII.'''

	:Take ''Colyandre'', Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle ''~~�ise~~'' togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost ~~�erof~~ what ~~�ou~~ wilt, & kepe ~~�at~~ ~~�at~~ fallith ~~�erfro~~ in the rosting and ~~see�~~ it in a possynet with faire broth, & serue it forth ~~wit� �e~~ roost ''anoon''.		:Take ''Colyandre'', Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle ''�ise'' togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost �erof what �ou wilt, & kepe �at �at fallith �erfro in the rosting and see� it in a possynet with faire broth, & serue it forth wit� �e roost ''anoon''.

	=== Notes ===		=== Notes ===
	* ''Cormarye''. ~~Qu�re~~.		* ''Cormarye''. Qu�re.
	* ''Golyandre''. Coriander.		* ''Golyandre''. Coriander.
	* ''~~�ise~~''. These.		* ''�ise''. These.
	* ''anoon''. Immediately.		* ''anoon''. Immediately.

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	[[Image:Cormarye.jpg]]		[[Image:Cormarye.jpg]]
	=== Ingredients ===		=== Ingredients ===
	* 750g pork roast<br>		* 750g [[pork]] [[roast]]<br>
	* 2 Tbs [[Coriander]] Seeds		* 2 Tbs [[Coriander]] Seeds
	* 1 Tbs [[Caraway]] Seeds		* 1 Tbs [[Caraway]] Seeds

AuntieNic at 03:32, 7 July 2005

2005-07-07T03:32:03Z

← Older revision		Revision as of 13:32, 7 July 2005
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	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]]		[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]]

Conrad Leviston: wikify, catgory

2005-06-05T13:27:41Z

wikify, catgory

← Older revision		Revision as of 23:27, 5 June 2005
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	=== Ingredients ===		=== Ingredients ===
	* 750g pork roast<br>		* 750g pork roast<br>
	* 2 Tbs Coriander Seeds~~<br>~~		* 2 Tbs [[Coriander]] Seeds
	* 1 Tbs Caraway Seeds ~~<br>~~		* 1 Tbs [[Caraway]] Seeds
	* 2 tsp ~~peppercorns<br>~~		* 2 tsp [[pepper]]corns
	* 4 Large cloves of garlic~~<br>~~		* 4 Large cloves of [[garlic]]
	* 1 tsp salt~~<br>~~		* 1 tsp salt
	* 2 cups red wine~~<br>~~		* 2 cups red [[wine]]

	=== Method ===		=== Method ===
	# Use a mortar and pestle to a coarsely grind the spices.~~<br>~~		# Use a mortar and pestle to a coarsely grind the spices.
	# Prick the pork roast all over with a knife and marinade for at least 1 hour.~~<br>~~		# Prick the pork roast all over with a knife and marinade for at least 1 hour.
	# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.~~<br>~~		# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.
	# Use the meat juices to make gravy, strain and serve~~<br>~~		# Use the meat juices to make gravy, strain and serve

	For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and ~~mustards~~ would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.		For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, [[quince]] dishes and [[mustard]]s would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.

	YiS,<br>		YiS,<br>
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	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

		⚫	[[Category:Forme of Cury]][[Category:recipes]]
	-->


⚫	[[Category:Forme of Cury]]

211.28.251.247: /* Notes */

2005-06-05T00:31:13Z

Notes

← Older revision		Revision as of 10:31, 5 June 2005
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	-->		-->
	For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and mustards would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.

	Gwynfor

	[[Category:Forme of Cury]]		[[Category:Forme of Cury]]

211.28.251.247: /* Method */

2005-06-05T00:30:52Z

Method

← Older revision		Revision as of 10:30, 5 June 2005
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	# Use the meat juices to make gravy, strain and serve<br>		# Use the meat juices to make gravy, strain and serve<br>

	# For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and mustards would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.		For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and mustards would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.

	YiS,<br>		YiS,<br>

211.28.251.247: /* Method */

2005-06-05T00:30:33Z

Method

← Older revision		Revision as of 10:30, 5 June 2005
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	# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.<br>		# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.<br>
	# Use the meat juices to make gravy, strain and serve<br>		# Use the meat juices to make gravy, strain and serve<br>

			# For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and mustards would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.

	YiS,<br>		YiS,<br>

211.28.251.247: /* Notes */

2005-06-05T00:28:13Z

Notes

← Older revision		Revision as of 10:28, 5 June 2005
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	-->		-->
			For most feasts I would serve 1 1/2 to 2 lbs (750g to 1kg) per table of 8-10 people. Pickled vegetables, quince dishes and mustards would sit well on the table with this dish, with perhaps a lightly flavoured rice. A spicy shiraz, or a grenache blend red wine would be my wine of choice.

			Gwynfor

	[[Category:Forme of Cury]]		[[Category:Forme of Cury]]

211.28.251.247: /* Method */

2005-06-05T00:24:58Z

Method

← Older revision		Revision as of 10:24, 5 June 2005
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	=== Method ===		=== Method ===
	# Use a ~~mortor~~ and pestle to a ~~coursely~~ grind the spices.<br>		# Use a mortar and pestle to a coarsely grind the spices.<br>
	# Prick the pork roast all over with a knife and marinade for at least 1 hour.<br>		# Prick the pork roast all over with a knife and marinade for at least 1 hour.<br>
	# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your ~~prefereance~~.<br>		# Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.<br>
	# Use the meat juices to make ~~gravey~~, strain and serve<br>		# Use the meat juices to make gravy, strain and serve<br>

	YiS,<br>		YiS,<br>

AuntieNic: /* Modern Recipe */

2005-06-05T00:04:50Z

Modern Recipe

← Older revision		Revision as of 10:04, 5 June 2005
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	== Modern Recipe ==		== Modern Recipe ==
	~~Photo of redaction:~~ [[Image:Cormarye.jpg]]		[[Image:Cormarye.jpg]]
	=== Ingredients ===		=== Ingredients ===
	* 750g pork roast<br>		* 750g pork roast<br>