Difference between revisions of "Cormarye (recipe)"

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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''.
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: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''. Qure.
+
* ''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>
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* 750g [[pork]] [[roast]]<br>
 
* 2 Tbs [[Coriander]] Seeds
 
* 2 Tbs [[Coriander]] Seeds
 
* 1 Tbs [[Caraway]] Seeds
 
* 1 Tbs [[Caraway]] Seeds

Revision as of 04:55, 11 July 2007

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 �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

  • Cormarye. Qu�re.
  • Golyandre. Coriander.
  • �ise. These.
  • anoon. Immediately.

Modern Recipe

Cormarye.jpg

Ingredients

Method

  1. Use a mortar and pestle to a coarsely grind the spices.
  2. Prick the pork roast all over with a knife and marinade for at least 1 hour.
  3. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.
  4. 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.