[Sca-cooks] Saucy Thoughts

[lilinah at earthlink.net]

I wrote:
>  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?

Doc replied:
>I didn't find anything in the books I have access to.  Mind you, for
>Germanic languages I need to rely on the translations of others.
>
>The closest one I found was this Danish recipe:
>
>XCII - A good sauce for steak (roast). Take finely chopped almond. Give
>thereto grated simle and grate it fine and small together. Make it up
>with wine and give to it ground cinnamon, ginger, nutmeg. Make it sweet
>or sour as it suits yourself, and put it out with the roast.  [Koge Bog
>(Denmark, 1616)]

Thanks. That sure is darn similar to Cameline - depends on the 
balance of spices, but few named Cameline say how much of any to use. 
I will add it to my list.
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita