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Cormarye


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Cormarye. XX.II. XIII. 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.

autodoc



Other versions of this recipe:

Coremarye (Fourme of Curye [Rylands MS 7])




Links to modern interpretations:


Medieval Cookery  

Cormarye
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/cormarye.html






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