Cormarye (Pork in Red Wine)
Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle þise 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 þou wilt, & kepe þat þat fallith þerfro in the rostyng and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.
[The Forme of Cury, XX.II.XIII, 53, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.]
Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise 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 þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon
[The Forme of Cury, XX.II.XIII, c1390, transcribed by Samuel Pegge, 1780.]
Translation:
Take Coriander and Caraway, ground small, powder of Pepper and garlic ground in red wine, meld them together and salt it. Take raw Pork legs, remove the skin, prick it with a knife and lay it in the sauce. Roast as you will, and keep that which falls from the roast, and boil it in a little pot, and serve it with the roast.
[The Forme of Cury, XX.II.XIII, 53, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.]
Ingredients:
1 tsp Coriander
1 tsp Ground Caraway Seeds
Pepper
Salt
3 Cloves Garlic
1 Cup Red Wine
½ Cup Chicken Broth
2 lb Pork Loin
Interpretation:
Combine Coriander, Caraway, Garlic, and Red Wine. Prick Pork Loin liberally with a knife and season with Salt and Pepper. Pour wine sauce over Pork Loin and cook until done, basting occasionally with Sauce. Drain off sauce, combine with Broth and reduce. Pour reduced sauce over Roast Pork Loin.
Notes:
This was my first attempt at Medieval Cooking years ago. It turned out well then and put me on the path to pursue this hobby. It turned out well, again. I was asked to provide the meat dish for Silver Desert’s upcoming Harvest Feast and I thought this provided a good opportunity to revisit it. The recipe is fairly straightforward. The Caraway and Coriander provide a brightness while the Garlic tempers it with an earthiness.
Bibliography:
The Forme of Cury, XX.II.XIII, 53, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.
The Forme of Cury, XX.II.XIII, c1390, transcribed by Samuel Pegge, 1780.
