115. Sauce camelyn for qualys & othir maner of foules and fysch.
Take white bred & draw hit in the maner of sauce gynger, with venyger; & put therto poudyr of canell, a grete dele, & poudyr of gynger & poudyr lumbard. & draw hit ayen, & yf thu wilt, draw a Iytyll mustard therwith, & sesyn hit up with sygure that hit be doucete. Salt hit & colour hit with safron.**********
This favourite medieval sauce, for almost any meat or poultry, always contained a good portion of cinnamon. Other seasonings varied, so our unfortunate ignorance of the nature of one of those specified, 'poudyr lombard', need not prevent us from making the sauce in an authentic fashion.
This is not a liquid sauce, to be poured out in quantity, but more in the nature of a relish, to be taken in tiny dabs.
Camelyn sauce
2 slices bread
1/4 tsp ginger
]/4 Cup vinegar l tsp cinnamon
1 tsp sugar
optional:
mustard to taste
pinch of saffron
Steep the bread in the vinegar; add seasonings and blend well.
If it is too thick, thin it with more vinegar (balanced by an increase in sugar) or a little wine.
Recipe from:
“An Ordinance of Pottage- an edition of the 15th C. culinary recipes in Yale University’s Ms Beinecke 163””
Author: Constance B. Hieatt
Publisher: Prospect Books
ISBN: 0 907 325 38 6
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posted 12-24-2000 07:47 PM
