SC - For Submission to the Chronus

[Mordonna22 at aol.com]

FROM MORDONNA’S 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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