| Cormarye |
| Curye on Inglysch from Pleyn Delit |
| Take colyaundre, caraway smale grounden, powdour of peper and garlic ygrounde, in rede wyne; medle alle thise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf,a d lay it in the sawsw. Roost it whan thou wilt, & kepe that that fallith therfro in the rostyng and seeth it in a possynet with faire broth, & serve it forth with the roost anoon. |
|
5 - 7 lb
|
Boston Butt |
|
2 tsp
|
Coriander seed |
|
2 tsp
|
Caraway Seed |
|
3
|
Cloves Garlic Crushed |
|
1 C
|
Red Wine |
|
1/2 t
|
Salt |
|
1/4 t
|
Pepper |
Grind the coriander and mix it with the caraway seed. (Do not grind the caraway!) Add the remaining sauce ingredients and blend thoroughly. Prick the pork, pour sauce over it in a container over it in a container in which it will barely fit and set aside for at least an hour or two to marinate. Roast in the usual way, basting with the pan juice from time to time.
