SC - Cameline sauce from the 'Vivendier'

[Thomas Gloning]

Here is another recipe for cameline sauce from Terence Scully's edition
of the 'Vivendier', a 15th century French cookery text, edited from a
manuscript now in the Gesamthochschul-Bibliothek Kassel (publ. with
Prospect books, 1997; not the same as the 'Viandier'!).

"Pour faire une saulse cameline: prenez pain blancq harlé sur le greil,
sy le mettez temprer en vin rouge et vin aigre, passé parmy l'estamine,
canelle assez, et gingembre, clou, graine, macis, poivre long et saffren
un poy et sel; faictez boullir ou non boullir comme vouldrez; aucun y
mettent du chucquere." (Scully, Vivendier, 1997, p. 35).

'To make a Cameline Sauce. Get white bread toasted on the grill, set it
to temper in red wine and vinegar, and strain it, along with a good deal
of cinnamon, and ginger, cloves, grains of paradise, mace, long pepper
and a little saffron. Finish it off either boiled or not as you like.
Some people put sugar in it." (Translation T. Scully p. 35; follow some
comments).

If you need a 'redaction', look at Flandrin & Lambert, Fêtes gourmandes
au Moyen Âge, p. 94 (it's after midnight, and I am somewhat too lazy to
key it in).

Cheers,
Thomas

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