[Sca-cooks] Saucy Thoughts

[David Walddon]

If you post the list we might all be able to add to your list. 
What is the criteria for the sauces? Does it have to be in the title? Does it have to have certain components? 
Let everyone know so we can crowd source (cook) your sauces. 

Eduardo 


On May 15, 2011, at 1:26 PM, lilinah at earthlink.net wrote:

> Because of questions on other SCA cooking lists, i began collecting recipes for Cameline Sauces  and Green / Verte Sauces. So far i have 15 Cameline sauces and 15 Green/Verde/Vert sauces (a real favorite of mine) plus 1 basil sauce and 2 sorrel sauces. The recipes are from three centuries (14-16) and in English, French, Italian, Spanish... and German green sauce.
> 
> However, i have not found a Cameline sauce in the German language, perhaps only because of my bad German. Since cinnamon is used in German language recipes, i thought there ought to be one, or at least a Cameline analog.
> 
> Does anyone know of such a cinnamon based meat sauce in medieval German?
> -- 
> Urtatim [that's err-tah-TEEM]
> the persona formerly known as Anahita
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org