Cameline SauceOrigin: French Period: Medieval |
Original RecipeFair Carmeline (from Le Viandier de Taillevent)POUR FAIRE CAMELINE. Prenez gingenbre, canelle, et grant foison girofle, grainne de paradiz, mastic, poivre long, qui veult; puis coullez pain trempé en vinaigre, et passez, et sallez bien à point. Translation: Cameline: To Make Cameline Sauce. Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace, and if you wish, long pepper; strain bread that has been moistened in vinegar, strain everything together and salt as necessary. 
Modern RedactionIngredients:
235ml Cider Method:Combine the liquids, add the spices and mix thoroughly with a balloon whisk. Taste for seasonings and adjust accordingly. You can use this sauce immediately or store it in the fridge for later use. Like many Medieval sauces you can add breadcrumbs to the recipe as a thickening agent. |
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