Pork Roast With Spiced Wine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Cormarye. Take colyaundre, caraway smale grounden, powdour of peper and
garlec ygrounde, in rede wyne; medle all thise 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 thou wilt, & kepe that that fallith
therfro in the rostyng and seeth it in a possynet with faire broth, & serue
it forth with the roost anoon.
1.8 kg/4 lb pork loin joint on the bone 1 1/2 teaspoons ground coriander 1
teaspoon caraway seeds, pounded or pulverised in a grinder 1 large clove
garlic, peeled and crushed with salt 1/2 teaspoon freshly ground black
pepper 1 teaspoon salt 175 ml/6 fl oz/ 1/4 cup red wine About 225 ml/8 fl
oz/1 cup chicken stock
The spiced wine was originally used as a marinade or baste dripped over the
meat while it spit-roasted. A joint might also be heavily dredged with
crumbs or flour while it roasted, or might be wrapped in caul like a huge
sausage to prevent the surface scorching. I have used foil for wrapping,
which makes it easy to save the drippings. Ask your butcher to chine the
joint.
A small coffee or mut mill will reduce the caraway seeds to powder, and do
it more effectively if you grind the garlic with them.
Pre-heat the oven to 220C/425F/Gas Mark 7. Strip the skin off the pork
joint and prick the fat all over with a knife point. Mix the spices,
garlic and seasonings into the wine and rub the meat all over with this
mixture. Lay the joint on a doubled sheet of foil big enough to enclose
it. Fasten the edges of the foil around the meat, leaving an open space at
the top. Pour most of the remaining wine mixture over the meat, then close
the foil parcel. Cook the joint at 220C/425F/Gas Mark 7 for 10 minutes,
then reduce the heat to 180C/350F/Gas Mark 4; allow 30 minutes per 450 g/1
lb and 30 minutes over. Open the foil for the last 30 minutes to brown the
surface of the meat; turn up the heat a little if you wish.
Lift the meat carefully out of the foil parcel and rest it on a warmed
serving dish while you make a sauce with the spiced wine. Scrape any
drippings and wine mixture from the foil into a saucepan and stir in the
chicken stock. Simmer it for a few moments, then taste. Adjust the
seasoning if required, strain into a warmed gravy boat and serve with the
meat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94
Title: Pork Sausage
Categories: Makemeat, Ethnic
Yield: 1 Servings
2 1/2 lb Pork (80% lean)
1 1/2 ts Marjoram
2 ts Salt
1/4 c Warm water
2 1/2 ts Powdered sage
1/2 ts Savory
1/4 ts Ground nutmeg
Cut pork and fat into 1/4 inch cubes, using coarse blade of meat grinder,
grind meat. Place in Large bowl. Mix Spices in the 1/4 cup warm water and
knead the mixture into the meat thoroughly. To make breakfast sausage, add
sage with a heavy hand for that country kitchen taste. For a spicy sausage,
add 1/8 tsp. cayanne. Form into patties or rolls shaping the meat, stuff
into natural casings to make links. If freezing the sausage, do not add
salt or sage or it will cause an off flavor. Can freeze six months in
freezer. Contributor writes that she has been making this recipe for many
years. Her farmer husband wanted a recipe that tasted like the sausage his
grandmother made. M. Watkins.
Shared by: Pat Stockett
Source from luhu.jp
garlec ygrounde, in rede wyne; medle all thise 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 thou wilt, & kepe that that fallith
therfro in the rostyng and seeth it in a possynet with faire broth, & serue
it forth with the roost anoon.
1.8 kg/4 lb pork loin joint on the bone 1 1/2 teaspoons ground coriander 1
teaspoon caraway seeds, pounded or pulverised in a grinder 1 large clove
garlic, peeled and crushed with salt 1/2 teaspoon freshly ground black
pepper 1 teaspoon salt 175 ml/6 fl oz/ 1/4 cup red wine About 225 ml/8 fl
oz/1 cup chicken stock
The spiced wine was originally used as a marinade or baste dripped over the
meat while it spit-roasted. A joint might also be heavily dredged with
crumbs or flour while it roasted, or might be wrapped in caul like a huge
sausage to prevent the surface scorching. I have used foil for wrapping,
which makes it easy to save the drippings. Ask your butcher to chine the
joint.
A small coffee or mut mill will reduce the caraway seeds to powder, and do
it more effectively if you grind the garlic with them.
Pre-heat the oven to 220C/425F/Gas Mark 7. Strip the skin off the pork
joint and prick the fat all over with a knife point. Mix the spices,
garlic and seasonings into the wine and rub the meat all over with this
mixture. Lay the joint on a doubled sheet of foil big enough to enclose
it. Fasten the edges of the foil around the meat, leaving an open space at
the top. Pour most of the remaining wine mixture over the meat, then close
the foil parcel. Cook the joint at 220C/425F/Gas Mark 7 for 10 minutes,
then reduce the heat to 180C/350F/Gas Mark 4; allow 30 minutes per 450 g/1
lb and 30 minutes over. Open the foil for the last 30 minutes to brown the
surface of the meat; turn up the heat a little if you wish.
Lift the meat carefully out of the foil parcel and rest it on a warmed
serving dish while you make a sauce with the spiced wine. Scrape any
drippings and wine mixture from the foil into a saucepan and stir in the
chicken stock. Simmer it for a few moments, then taste. Adjust the
seasoning if required, strain into a warmed gravy boat and serve with the
meat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94
Title: Pork Sausage
Categories: Makemeat, Ethnic
Yield: 1 Servings
2 1/2 lb Pork (80% lean)
1 1/2 ts Marjoram
2 ts Salt
1/4 c Warm water
2 1/2 ts Powdered sage
1/2 ts Savory
1/4 ts Ground nutmeg
Cut pork and fat into 1/4 inch cubes, using coarse blade of meat grinder,
grind meat. Place in Large bowl. Mix Spices in the 1/4 cup warm water and
knead the mixture into the meat thoroughly. To make breakfast sausage, add
sage with a heavy hand for that country kitchen taste. For a spicy sausage,
add 1/8 tsp. cayanne. Form into patties or rolls shaping the meat, stuff
into natural casings to make links. If freezing the sausage, do not add
salt or sage or it will cause an off flavor. Can freeze six months in
freezer. Contributor writes that she has been making this recipe for many
years. Her farmer husband wanted a recipe that tasted like the sausage his
grandmother made. M. Watkins.
Shared by: Pat Stockett
Source from luhu.jp