Subject: SC - Sauces query

[ChannonM at aol.com]

In a message dated 7/13/00 9:28:38 AM Eastern Daylight Time, Susan Laing" 
<gleep001 at hotmail.com> writes:
>  So far I have two sauce recipes for them - Cereleun Blue sauce (from 
Redon's 
> 
>  Medieval Kitchen) and a Green sauce (from Santich's Original Mediterranian 
>  Cookbook).
>  
>  I need two others - preferrably a dark sauce (I was thinking a Pepper one) 
>  and one of a different colour  (I once tasted a sauce with main 
ingredients 
>  of Oranges & mace but can't find any recipes or paperwork one it - any 
>  ideas?? )
>  
>  They need to be able to be served cold and be made in advance (one day or 
>  so)
>  
>  Any one have any good recipes??
>  
>  Mari

This might fit your description.

 Cameline sauce is a common  recipe found in “Le Viander de 
Taillevent”(1380), “Le Menagier de Paris”(1393), “The Forme of Cury, A Roll 
of Ancient English Cookery (1390).  This condiment is  used to accompany  
cooked meats and poultry and has a poignant taste reminiscent of modern day 
“steak sauce”. The following is an excerpt from “Le Menagier de Taillevent”;

<<Note that at Tournay 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 breadcrumbs, not toasted but moistened them with wine 
strain them, then boil all together and put brown sugar last of all and that  
is winter cameline. And in summer they do the same, but it is not boiled.
And in truth, to my taste, the winter sort is good but in (summer) that which 
followeth is far better, bray a little ginger and a great deal of cinnamon, 
then take it out and have toasted bread moistened, or  plenty of bread 
raspings in vinegar, brayed and strained.>>

I have taken some liberty in combining two aspects of the above recipe. 
Firstly, I have used the boiling method and use of wine of the first recipe, 
and secondly I utilized the spice content of the latter recipe. I have also 
canned the end product using modern methods, with excellent results.

In practice
1tsp ground ginger      2 tbsp verjuice* or lemon juice
3tsp ground cinnamon        1 tbsp cider vinegar
.333 cup white wine     1/4 cup white bread crumbs
3 tbsp brown sugar(packed) 
*can be obtained at Middle Eastern food stores or you can substitute a small 
amount of lemon juice or make your own verjuice using tart crabapples or 
grapes.

Mix all ingredients. Strain the mixture through a fine sieve, pressing down 
with a spoon to extract as much of the liquid as possible. Boil the liquid 
about 5 minutes. You can now can the sauce or use it immediately

Hauviette