Cormarye (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

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

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

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.