Cormarye (recipe)

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Period Recipe

From the Forme of Cury.

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.


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

Modern Recipe




  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.

Gwynfor Lwyd


The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.