SC - Sauce recipe for lamb shanks

[Korrin S DaArdain]

On Fri, 08 Oct 1999 10:43:03 -0700 "Artemis of St. Malachy"
<lek01 at uow.edu.au> writes:
>Thank you all for the recipe suggestions. If someone would like to 
>post the
>recipe for the cameline sauce that would be great.
>
>Thanks!
>Artemis of St. Malachy
>

Enjoy

Korrin S. DaArdain
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com

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	Cameline Sauce (French, 14th c.)
	Goodman p. 286/25
	From Cariadoc's Miscellany, Copyright © by David Friedman, 1988,
1990, 1992.
	Note that at Tourney to make cameline they bray ginger, cinnamon
and saffron and half a nutmeg moistened with wine, then take it out of
the mortar; then have white bread crumbs, not toasted but moistened in
cold water and brayed in the mortar, moisten them with wine and strain
them, then boil all together and put in brown sugar last of all; and that
is winter cameline. And in summer they do the same but it is not boiled.
		Sweet	spicy	Sweet & spicy
	ginger	1 t	1 t	1 t
	cinnamon	1 t	1 t	1 t
	saffron	medium pinch for all 3
	nutmeg	1 whole	1/2 whl	1/2 whle
	wine	2 T	1/2 c	1/2 c
	bread crumbs	3 T	2 T	2 T
	brown sugar	2 T	1 t	1 T
	cold water	2 c	1 c	1 c
	Grind smoothly until well ground, add bread crumbs, grind smooth,
add water and wine, bring it to a boil, simmer until thickened and add
the brown sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Cameline Meat Brewet & Sauce
	From The Goodman of Paris. Posted by Master Ian / James L.
Matterer (jmattere at weir.net)
	This cold meat dish comes from a reference in The Goodman of
Paris, which lists a Parisian feast of 1393 where there was served "a
cameline meat brewet - pieces of meat in a thin cinnamon sauce." Although
it is not known exactly how this particular dish was prepared, this
recipe is an approximation of how such a meat brewet may have been
created. Curye on Inglish describes two cold brewets, one without meat
(p. 128) and one with (p. 129).
	2 lbs. beef, sliced into thin strips
	1 tsp. butter
	1 tsp. salt
	1/8 tsp. pepper
	Meat butter in pan, add meat and seasonings and saute until done.
Drain well and let cool. Place meat in a sealable container and add
Cameline Sauce to cover. Refrigerate for several days, agitating
container once a day. Remone from marinade and serve cold or at room
temperature. Serves 4 - 8.
	------------------------------
	Cameline Sauce
	"Pound ginger, plenty of cinnamon, cardamon, mace, long pepper if
you wish, then squeeze out bread soaked in vinegar and strain it all
together and salt it just right." - Le Viandier de Taillevent, from Food
in History, p. 219.
	Unlike many sauces, this one is unboiled as per the description
in Le Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its
predominant ingredient and is unboiled." Le Viandier also advises us that
not all sauces contained binding agents (p. 23-24). Bearing that in mind,
the bread crumbs have been left out of this version of the recipe.
	1 c. each cider vinegar and water
	1/2 tsp. cinnamon
	1/4 tsp. each of ginger, cloves, mace, cardamon, pepper, and salt
	Combine liquids, add spices and mix thoroughly with a wire whisk.
Taste for seasonings and adjust accordingly. Use immediately or
refrigerate for later use.
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