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.lij. Coremarye.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lij. Coremarye. Tak colyaundre, careaway small grounded, poudour of peper & garlek y grounde & rede wyne, medle alle thes to gider and salt hit, tak loynes of pork rawe & fle of the skyn and pryk it wel with a knyf & lay it in the sause, rost ther of what thou wolt & kepe that that fallith therfro in the rostyng & seeth it in a possynet with fayre broth & serve it forth with the rost anon.

Original manuscript image: f31r / f31v

autodoc



Other versions of this recipe:

Cormarye (Forme of Cury)




Links to modern interpretations:


Medieval Cookery  

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






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