Cormarye
SOURCE: Original is from the Forme of Cury, # 54, as transcribed in Curye on Inglysch, p. 109. Modern version by Mathilde Eschenbach.
ORIGINAL:
Cormarye. Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle ŝise 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 ŝou wilt, & kepe ŝat ŝat fallith ŝerfro in the rostyng and seeŝ it in a possynet with faire broth, & serue it forth wiŝ ŝe roost anoon.
TRANSLATION:
Cormarye. Take coriander and caraway ground small, powder of pepper and ground garlic, in red wine; mix all this together and salt it. Take loins of raw pork and flay off the skin, and prick it well with a knife, and lay it in the sauce. Roast it when you will, & keep that which drips from it in the roasting and simmer it in a small pot with fair broth, & serve it forth with the roast anon.
NOTES:
I made this using balsamic vinegar since I didn't want to buy a bottle of wine and then use just 1 T of it. I adapted the recipe so it could be done on a grill, but if a whole roast is used, be sure to prick it, and work the seasoning into the holes.
INGREDIENTS:
- 1 lb. thin Pork Chops
- 2 tsp ground Coriander Seed
- 1/2 tsp ground Caraway
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1 clove Garlic
- 1 T red wine (or wine vinegar)
- (broth)
DIRECTIONS:
- Finely mince garlic.
- Mix with coriander, caraway, pepper, salt, and wine or vinegar.
- Spread mixture on both sides of pork chops.
- Marinate several hours or overnight.
- Broil 10 min. per side, adjusting for thickness of chops.
- If desired, take drippings and simmer with a little broth to make a sauce.
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