Cormarye

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g pork fillet
  • ¼ pt/150

Method

Stab the fillet with a sharp knife, and cover with the remaining ingredients.

Leave to marinate for up to 12 hours, turning and rubbing the meat from time to time.

Spit-roast, or oven-bake on a grid in a roasting tin at 180°C/350°F/gas mark 4 for 30 minutes.

De-glaze the dripping-pan/roasting tin with a little light stock, and serve this around the roast.