SC - For Submission to the Chronus
Brian L. Rygg or Laura Barbee-Rygg
rygbee at montana.com
Tue Sep 14 17:47:08 PDT 1999
FROM MORDONNAS KITCHEN
CORMARYE
(Pork roast with spiced wine sauce)
from Curye on Inglysche Five MS collections of fourteenth/fifteenth century
recipes, edited by Constance B. Hieatt and Sharon Butler. Oxford University
Press, 1985 IV, 54
Take colyaundre, caraway smale grounden, powdour of peper and garlec
ygrounde, in rede wine: medle alle thise 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 thou wilt, & kepe that that fallith therefro in the
rostyng and seeth it in a possynet with faire broth, & serue it forth with
the roost anoon.
My translation:
Take coriander, caraway small ground, powder of pepper and ground garlic, in
red wine: meddle all this together and salt it. Take raw loins of pork, and
flay off the skin, and prick it well with a knife, and lay it in the sauce.
Roast it when you will, and keep that that falls therefrom in the roasting,
and boil it in a pot with fair broth, and serve it forth with the roast later.
My adaptation:
8 large pork chops (bone in)
2 tsp coriander seed
2 tsp caraway seed
2 cloves garlic
1 tsp black pepper
1 tsp salt
1 cup red wine
1 cup beef stock
Grind coriander, caraway, garlic, pepper, and salt together in a coffee or
spice mill. Add to wine, and stir well. Place pork in a sealable container
( I used a gallon sized zip close plastic bag). Add wine and spices and allow
to marinate over night. Grill over a hot fire, until the pork is done in the
center. Save any drippings and mix in a small pot with the beef stock and
bring to a boil, and serve over the pork.
I served this at a Household pot-luck at Crown Tourney and it was well
received.
Mordonna the Cook is head cook for House Warrior Haven. She is from late
sixteenth century Ireland and can read and write. She has studied all the
great chefs of history. She is a widow. She is the alter ego of Anne
Francoise DuBosc, an early 14th century French noblewoman who can neither
read nor write, and who has never learned to cook. Pat Griffin is a
customer service tech for Conair Corporation, an avid cook, and has been in
the Society for three years and four Estrellas.
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