[Sca-cooks] Cormarye Recipe...

[Elaine Koogler]

OK....here 'tis:

54.  Cormarye.  Take colyaundre, caraway smale grounden, poudour of
peper and garlec ygrounde, in rede wyne;medle all thise togyder and salt
it.  Take loynes of pork rawe and fle of the skyn, and pryk it well with
a knyf, and lay it in the sawse.  Roost it whan thou wilt, and kepe that
that fallity therefro in the rostyng and seeth it in a possynet with
faire broth, and serue it forthe with the roost anoon.

54.  Cormarye (Roast Pork in a Wine Sauce).  Take coriander, ground
caraway seed, pepper and ground garlic, in red wine; mix all these
together and salt it.  Take loins of raw pork and cut off the skin and
prick it well with a knife, and put it in the sauce.  Roast it when you
will, and do it properly and boil it [the juices/sauce] in a small pot
with a good broth and serve it forth with the roast.  (Forme of Cury
from Curye on Inglysch)

1 heaping tsp. ground caraway seed         1 Tbsp. minced garlic
1 heaping tsp. Coriander                          1 tsp salt
1/2 tsp. Pepper                                        1 Cup red wine (I
used Burgundy)

1 1/2 lb. Pork roast

Use 1/3 to half the sauce as a marinade, and marinate the roast for
several hours, then cook at 325-350 degrees until done (1 hour or so).
Use the pan juices with the remaining marinade mixture to make a sauce,
reducing it to half its volume.  Serve the roast sliced with the sauce
over it.

Notes:

1.  The only modification I have made to this recipe is that I have
marinated the pork overnight in the wine/seasoning mixture.  Pan juices
were added to more of the marinade to make the sauce.  In the interest
of serving safe food, we used fresh marinade for this purpose.

Hope this helps.  Let me know if you have any questions!

Kiri




lilinah at earthlink.net wrote:

> I'm trying to work up my own recipe for Cormarye, but i'd appreciate
> seeing what you did, Kiri. I know you have way more feast experience
> than i do.
>
> Thanks for the offer,
>
> Anahita
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