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.

Cormarye (12)

I had not run into this dish before, but it was on a menu recently and intrigued me. The spices are very simple. The instructions are very basic. The results remind me of pastrami. Thanks much to Annetje van Woerden for pointing out the recipe!

Take coriander, caraway ground small, pepper, garlic which has been crushed in red wine. Meddle all this together and salt it. Take raw pork loin, well pricked, and lay it in the sauce. Roast it, but keep the fat.  When it is roasted, seeth it in a tight pot in nice broth. Include the drippings.

Cormarye (3)

So simple, so good.

I have done this with many types of meat and not been unhappy with it. My favorite is short ribs.

3 TBS whole coriander

3 TBS whole caraway seeds, crushed well

5 cloves of garlic

1/2 bottle of red wine

4 LBS meat

2 TBS salt

Trim your meat of silverskin, but leave the fat cap.
Prick the meat to allow the marinade to penetrate.

Place in a zip bag.

Pour the spices in the bag, add wine, and squeeze out the air.

Allow to sit overnight or longer, if you wish, it will only improve.

Roast on a rack. I like to put a little water in the bottom of the pan so the drippings don’t burn.

Allow to cool, then seethe (or steam) the meat.

You can carve a larger, roasted piece into useful sections and steam at need.

It’s rather simple, it’s very tasty, and it’s very flexible.