English roasted pork and sauce
Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork, leshe hit clene with a dressyng knyf & cast hit in to the broth & lat hit boyle til hit be more tendur, thanne tak that lyour ther to & thenne take a porcioun of peper & saundres & do ther to, an thanne take persel & ysope & mynce hyt smale & do therto, & thanne take rede wyne other whyte grese and raysound & do ther to and lete hit boyle a littul, and thenne serve hit forth. – Fourme of Curye
I roasted pork loin until the juices were no longer pink. It was then sliced and added to a gravt made from broth soaked bread crumbs, and thin sliced onions. This was put on to cook on a low heat and cooked about 45 minutes or until the meat is tender. Toward the end of cooking I added chopped parsley, ground pepper, red wine, and a small amount of lard. This was then boiled for about 5 minutes to cook the wine and scipe into the sauce.