Sawse Camelyne / Sauce Cameline (Cinnamon Sauce)
Recipe from Handout2 Tbsp. breadcrumbs
1/3 cup vinegar or 1/2 cup red wine
1/2 tsp. salt, or to taste
1/2 tsp. ground ginger
1/2 - 1 tsp. ground cinnamon
1/4 cup each currants and walnuts (optional)
1/2 tsp. nutmeg (optional)
1/4 tsp. cloves (optional)
Blend ingredients, preferably in a blender, food processor or food mill. May be served without cooking, but if you use wine rather than vinegar, it should be simmered for a few minutes. This is good with most meats, but especially with roast lamb.
Source for Recipe PresentedForme of Cury (AD 1390) - Redaction from Pleyn Delit #48
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.
Notes and additional versionsFC 149
Take raysouns of coraunce & kyrnels of notys & crustes of brede & powdour of gynger, clowes, flour of canel; bray it wel togyder and do (th)erto salt. Temper it up with vyneger, and serve it forth.
Ashmole MS. 1439. Sauces.
Le Viandier de Taillevent. 155. 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.
Frati, Ludovico, editor, Libro di cucina del secolo XI 48. Excellent cameline sauce. To make an excellent cameline sauce, take skinned almonds and pound and strain them; take raisins, cinnamon, cloves, and a little crumb of bread and pound everything together, and moisten with verjuice; and it is done.
Le Menagier de Paris 230. Cameline. Note that at Tournai, to make cameline they pound ginger, cinnamon, saffron, and half a nuteg, moistened with wine then removed from the mortar; then take crumb of white bread, without grilling it, soaked in cold water and pounded in the mortar, moisten with wine and strain; then boil everything, and finish with brown sugar: this is a winter cameline. In summer, they do the same, but it is not boiled at all.
p. 139 Thousand Eggs, Volume 2 - Harleian MS. 4016 53 Quayle rosted specifies "His Sauce is sauce gamelyne."
p. 28 Traveling Dysshes
p. 170 Odile Redon et al
Stefan's Florilegium Period sauces having cinnamon as a major component. Recipes.
Newe Boke of Olde Cokery (Ashmole version)
A Boke of Gode Cookery (Taillevent)
A Boke of Gode Cookery Cameline Meat Brewet (Le Ménagier de Paris)
Spices from the East by Jennifer A. Heise
Updated September 9, 2002