SC - Cameline Sauce (and Sawse Verde and Mustard)

[Michael F. Gunter]

> Please forgive if this comes to you a second time.  I did not receive it through the list on my end and suspect a conflict in our local email server:
>
> Here is the version of Cameline sauce that I promised.  It was good when made, and smoothed considerably in the fridge after 4 days.  I have served it on roasted pork and boiled and roasted lamb .....wonderful.  It was critically acclaimed as well in the array of sauces I presented at our Kingdom A&S.  It was presented with the Le Menagier mustard (nine days aged) and Verde Sawse (Form of Curye, #144).  I did not know what serpell was from the verde, but it still was quite good.  I hope you enjoy the results; I welcome any critique anyone may offer.  I served this trio of sauces with roasted lamb, poached cod, and boiled chicken.
>
> Sawse Camelyne (Forme of Curye, #149)
> Take raysoens of coraunce and kyrnels of notys & crustes of brede & powdour of ginger, clowes, flour of canel; bray wel togyder and do $B!+(Jerto salt. Temper it up with vyneger, and serve it forth.
>
>   1/4 c. vinegar
> 1 Tbl. Powdered cinnamon water as needed
>   1/4 c. breadcrumb  pinch salt
> 1/4 c. raisins of courance 1 tsp. Powdered almond
>
> Soak breadcrumbs in vinegar to soften (30 minutes).  Grind all other ingredients together and mix together with breadcrumbs.  I added a little water to loosen it as it was too tight to use as a sauce to dip or pour.  I used about 2 tablespoons water.  This sauce mellows over a week, but is best the next day.
>
> Verde Sawse (Form of Curye, #144)
> Take persel, mynt, garlek, a litul serpell and sawge; a litul canel, gynger, piper, wyne, brede, vyneger & salt; grynde it smal with safroun, & messe it forth.
>
> Take parsley, mint, garlic, and a little serpell (??) and sage; a little cinnamon, ginger, pepper, wine, bread, vinegar and salt; grind it small with saffron and send it forth.
>
>   1/4 c. bread crumbs    1/8 t. pepper
> 3 Tbl. wine vinegar   2 Tbl. minced sage
> 4 Tbl .minced parsley   pinch ground cloves
> 1/8 t. ground ginger   pinch salt
> 3 threads saffron, ground  1 Tbl. minced mint
> 2 cloves minced garlic   pinch of cinnamon
>      $B%9(J c. water
>
> Moisten bread crumbs with vinegar until soft (30 minutes). Grind together all ingredients except water. Add scant $B%9(J cup water to loosen. Serve fresh.
> (I could not find reference for serpell, therefore it was grudgingly omitted.)
>
> Mustard (Le Menagier De Paris, ca. 1393 (Powers)
> MUSTARD. If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with vinegar: and if you have some spices left over from making jelly, broth, hypocras or sauces, they may be ground up with it, and then leave it until it is ready.
>
> 2 tablespoons ground yellow mustard seed
> 2 tablespoons vinegar
> pinch black spices
>
> Mix the mustard and vinegar together into a smooth paste.  Add spice mix and let stand to meld and/or mellow for a week or more. The competition entered mustard was nine days old.
>
>  The recipe I used is from Le Menagier, and the quantities are similar to those used by Weslerin in The Medieval Kitchen (1998).  Her recommended spice mixture I preferred as Menagier says to use spices left over from making hypocras.  I made no hypocras, so used her spices.
>
> INGREDIENT/TECHNIQUE NOTES:
> 1)  where vinegar is required, several alternate recipes often discuss making sure it is not 'too strong'.  To account for the sharpness of modern vinegars I mixed white wine vinegar and white grape juice in roughly equal parts.
>
> 2) bread and breadcrumbs used were simply industrial made bread dried and used as is or ground.
>
> 3) dried fruits were purchased on the basis of similarity to item called for and lack of preservatives.  No preservatives in any fruits.
>
> 4) items were ground in electric processor in consideration of volumes and availability of large enough mortar.  A kitchen sized mortar and pestle is certainly what is referred to in the recipes.  The mustard references a mill, and I di not have reference as to what form that mill was (roller, grinding).
>
> Happy saucing!  Pacem et bonum,
>
> niccolo difrancesco

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