SC - Italian groups
Michael F. Gunter
mfgunter at tddeng00.fnts.com
Fri Oct 3 13:33:22 PDT 1997
Michael F. Gunter wrote:
> Hmmm! What source is Cormarye from? It sounds like it would be a perfect first
> course for my 12th Night feast. If I can get pork butt fairly inexpensively
> I think it would be wonderful for the "Commoners Course".
>
> Yers,
>
> Gunthar
Curye on Inglysche --
"IV. The Forme of Cury, #54:
Cormarye. Take colyaundre, caraway smale grounden, powdour of peper and
garlec ygrounde, in rede wyne; medle alle 6ise 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 it whan 6ou wilt, & kepe 6at 6at fallith
6erfro in the rostyng and see6 it in a possynet with faire broth, &
serue it forth wi6 6e roost anoon."
I see this as a marinated roast, with the marinade and the pan juices
made into a sauce with additional broth. It might be the ultimate
fighter's dish.
Adamantius
________________________________________
Phil & Susan Troy
troy at asan.com
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