Cormarye (recipe): Difference between revisions
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:'''''CORMARYE''. XX.II. XIII.''' |
:'''''CORMARYE''. XX.II. XIII.''' |
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:Take ''Colyandre'', Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle '' |
: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''. |
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=== Notes === |
=== Notes === |
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* ''Cormarye''. |
* ''Cormarye''. Qu�re. |
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* ''Golyandre''. Coriander. |
* ''Golyandre''. Coriander. |
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* '' |
* ''þise''. These. |
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* ''anoon''. Immediately. |
* ''anoon''. Immediately. |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Cormarye.jpg]] |
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=== Ingredients === |
=== Ingredients === |
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* 750g [[pork]] [[roast]]<br> |
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* Item. |
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* 2 Tbs [[Coriander]] Seeds |
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* Item. |
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* 1 Tbs [[Caraway]] Seeds |
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* 2 tsp [[pepper]]corns |
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* 4 Large cloves of [[garlic]] |
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* 1 tsp salt |
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* 2 cups red [[wine]] |
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=== Method === |
=== Method === |
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# Use a mortar and pestle to a coarsely grind the spices. |
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# Do stuff. |
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# Prick the pork roast all over with a knife and marinade for at least 1 hour. |
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# Do stuff. |
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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. |
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# Use the meat juices to make gravy, strain and serve |
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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 [[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. |
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YiS,<br> |
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Gwynfor Lwyd |
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== Notes == |
== Notes == |
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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]]. |
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[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]] |
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[[Category:Forme of Cury]] |
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Latest revision as of 04:17, 7 February 2013
Period Recipe
From the Forme of Cury.
- CORMARYE. XX.II. XIII.
- 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
- Cormarye. Qu�re.
- Golyandre. Coriander.
- þise. These.
- anoon. Immediately.
Modern Recipe
Ingredients
- 750g pork roast
- 2 Tbs Coriander Seeds
- 1 Tbs Caraway Seeds
- 2 tsp peppercorns
- 4 Large cloves of garlic
- 1 tsp salt
- 2 cups red wine
Method
- 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.
- 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
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,
Gwynfor Lwyd
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
