Cormarye (Coriander-Caraway Sauce) Recipe from Handout 5-7 lb. pork loin roast 1-2 tsp. coriander seeds 1-2 tsp. caraway seeds 2-3 cloves garlic, crushed 1 cup red wine 1/2 tsp. salt 1/4 tsp. pepper Grind the caraway and coriander seeds, using a small coffee mill, grinder, mortar or sturdy food processor. Crush them as finely as possible. Then add the rest of the broth ingredients and mix with the seeds. A blender or food processor will be a good idea for this. Prick the pork loin and marinate in the sauce for an hour or two at least, if possible. Roast at 350 degrees, estimating 25 minutes per pound. Baste with the pan juice from time to time (every 15 minutes or so). When the roast is done, pour off the (degreased) drippings into a saucepan, and add a small amount of beef, pork or chicken broth (perhaps 1/2 cup). Stir and bring to a boil; thicken with breadcrumbs if you wish, and serve as a sauce for the pork. Source for Recipe Presented Forme of Cury (AD 1390) - Redaction from Pleyn Delit #101 Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press. Online Forme of Cury facsimile Notes and additional versions FC 54 Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle (th)ise 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 (th)ou wilt, & kepe (th)at (th)at fallith (th)erfro in the rostyng and see(th) it in a possynet with faire broth, & serve it forth wi(th) (th)e roost anoon. p. 32 Traveling Dysshes Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor. p. 107 Odile Redon et al Odile Redon, Francoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. Translated by Edward Schneider. 1998: The University of Chicago Press. p. 116 Maggie Black. The Medieval Cookbook. 1992: Thames and Hudson, Inc. Stefan's Florilegium Use of pork in period. Period pork recipes and redactions. Stefan's Florilegium Period marinating of meats. Cariadoc's Miscellany Monadh Cookery Boke Kateryn de Develyn Return to SCA Potluck Recipes Copyright © 2002 Joan Schraith Cole. Updated September 9, 2002