[Sca-cooks] Changing topic to period recipe: Cormarye

[Anne duBosc]

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[ Picked text/plain from multipart/alternative ]
 I came home from work today around 4 p.m.  I’ve been reading e-mail ever since, with a brief pause to put a Cormarye in the fridge to marinate.  The SCA-Cooks list has somehow degraded into comparative theology, and the Aten list has devolved into discussing decades old politics.  The only thing worse would be if the Aten Cook’s list got to talking Religious Politics.  Sheesh!Let’s change the subject.  Here is a 14th century recipe I’m trying this week. Cormarye
Curye on Inglysch p. 109 (Forme of Cury no. 54)

Take colyaundre, 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 it whan + ou wilt, & kepe + at fallith + erfro in the rostyng and see+ it in a possynet with faire broth, and serue it forth wi+ + e roost anoon.

My translation:

Take coriander, caraway ground small, powder of pepper and ground garlic in red wine.  Mix all this together and salt it.  Take raw loins of pork and remove the skin, and prick it well with a knife and lay it in the sauce.  Roast it when thou wilt, and save the drippings.  Boil the drippings in a pan with good broth and serve it with the roast.



My recipe:

3 lb. Pork loin roast

1 TBS whole coriander seed

1 TBS whole caraway seed

1 TBS minced garlic

1 tsp. Ground black pepper

1 tsp. Salt

2 cups sweet red wine

2 cups chicken broth



Prick the roast several times.  Lay it in a (non-reactive) casserole dish.  Grind the coriander and caraway.  Add the garlic, and grind again.  Mix pepper and salt with the garlic mush.  Spread over the roast.  Add all the wine and enough chicken broth to cover the roast.  Marinate in the refrigerator at least 4 hours.  Remove the meat, and tie it securely.  Roast over low to medium coals, or in the oven at 350 F. until done, reserving the drippings..  Test for doneness at about 45 minutes.  While the meat is roasting, strain the marinade into a non-reactive pan and boil, reducing by about half.  Add the pan drippings when the roast is done, and serve the sauce over the roast.



Mordonna


Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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