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: DIRECTIONS:
  1. Finely mince garlic.
  2. Mix with coriander, caraway, pepper, salt, and wine or vinegar.
  3. Spread mixture on both sides of pork chops.
  4. Marinate several hours or overnight.
  5. Broil 10 min. per side, adjusting for thickness of chops.
  6. If desired, take drippings and simmer with a little broth to make a sauce.

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