[Sca-cooks] Saucy Thoughts

[lilinah at earthlink.net]

Eduardo wrote:
>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

I confess my "standards" are low... i mean loose... i mean 
open-minded, but not so open that my brain will fall out:

I started looking for sauces with variations on the name Green Sauce 
and Cameline. As i read sauce recipes, i noticed a number that had 
pretty much the same ingredients as those with the explicit names, 
but with different names or no specific name, e.g. the sauce for 
roasts in the anonymous Tuscan.

Here are the Green and Cameline sauces and variations i have found so 
far... still hunting...

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20 GREEN SAUCES and Variations

Medieval green sauces seem to me to be less comparable to modern 
pesto (which includes cheese and nuts) and more comparable to modern 
Argentine chimichurri sauce - which is made with parsley -- and 
sometimes cilantro or oregano or basil -- olive oil, wine vinegar, 
garlic, salt, pepper... and smoked paprika or dried chili powder.

(1) Tractatus de modo preparandi et condiendi omnia cibaria #394, 
France, early 14th c. - Salsa viridis- green sauce

(2) Le Viandier de Taillevent, France, circa 1375-1380 - 73. Froide 
sauge -- Cold Sage -- includes parsley as well as sage
(3) ibid - - - - - Saulce verde - Green Sauce [(green) wheat, sorrel 
or ressise (not sure what this is), a little sage]
(4) ibid - - - - - 161. Saulce vert: Green Sauce.
(5) ibid - - - - - listed with "grosse" meats, such as beef, pork and 
mutton, boiled: "...a good Green Sauce of parsley, sage and hyssop 
made without wine..."
(6) ibid - - - - - 215. Green Sauce.
(7) ibid - - - - - 216. Vertius vert - Green Verjuice [the only herb 
this uses is sorrel]

(8) Forme of Cury, England, 1390 (there are some variations among 
manuscripts) - XX.VII. Verde Sawse.
(9) ibid - - - - - 144 Verde Sawse - appears to be the same as - 
Cxxxviij. Verde sauce

(10) Le Menagier de Paris, France, circa 1393 - Green Sauce with Spices.
(11) ibid - - - - - Sorrel Verjuice.  [this offers several 
possibilities, one with parsley and some without sorrel]

(12) the Anonimo Toscano, Libro della Cocina, Italy, late 14-early 15 
c. - Dei savori: e prima del savore per l'arrosto / The Sauces: and 
first the sauce for roasts. [The only herb this uses is basil]

(13) Liber cure cocorum, Sloane MS. 1986, England, circa 1420-1440, 
R. Morris (ed.) - Pur verde sawce.

in Two Fifteenth-Century Cookery-Books:
(14) Harleian MS. 4016, ca. 1450 -- Sauce Verte.
(15) Ashmole MS. 1439, ca. 1430 -- Sauce vert.

(16) De Honesta Voluptate et Valetudine, Bartolomeo Sacchi (aka 
Platina), Italy, 15th c - Moretum Viride / Green Relish.

(17) A Noble Boke off Cookry, England, ca. 1467 or 68 (R. Napier, 
ed.) - To mak vert sauce...

(18) Libro de guisados, manjares y potajes intitulado libro de 
cozina..., Ruperto de Nola, Libre del Coch, Catalan, 1520, Libro de 
Cozina, Spain, 1525 -- 156. Perejil - Parsley [Sauce]
(19) ibid - - - - - 157. Salsa de Rabano Vexisco y de Gallocresta - 
Sauce (of Horseradish and) of Clary Sage

(20) Ein New Kochbuch, Marx Rumpolt, Germany, 1581 - 9. Sauce of green parsley

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15 CAMELINE SAUCES and Variations

Is this name *really* based on "camel", as seems to be the general 
assumption? I wonder if perhaps it derived from "Caneline", i.e., 
based on canel/cannel, a word for cinnamon, the primary spice in most 
recipes for this sauce, with a shift from "n" to "m".

(1) Tractatus de modo preparandi et condiendi omnia cibaria #394 - 
France, early 14th c. - 11. Salsa camelina
(2) Le Viandier de Taillevent, 1380 [France] - 152. Cameline [Uncooked]
(3) The Forme of Cury, 1390 [Middle English] - 149. Sawse camelyne
(4) Le Menagier de Paris, 1393 [Northern France] - [Winter - cooked]
(5) ibid - - - - - [Summer - uncooked]
(6) Anonymous Tuscan cookbook, late 14th-early 15th C. [Italy] - [93] 
Cenamata - Cinnamon sauce [Cooked]
(7) Anonymous Venetian cookbook, late 14th-early 15th C. [Venetian 
region],IX. Carmeline sauce for capon [Cooked]
(8) ibid - - - - - LXVII. Perfect strong sauce [Uncooked]
(9) ibid - - - - - XCI. The best carmeline sauce [Uncooked]
(10) Vivendier, France, 15th c. [Cooked -or- Uncooked] -  a cameline sauce
(11) Libro de Arte Coquinaria, Maestro Martino of Como, Italy, 1470 - 
[Uncooked] Sapor camellino
(12) The Neapolitan recipe collection, Italy, 15th c. (T. Scully, 
trans.) - [Uncooked] Cameline Sauce
(13) Libre del Coch, Maestre Robert, in Catalan in 1520, and Libro de 
Cozina, Ruperto de Nola, in Spanish in 1525. (Translated by Brighid 
ni Chiarain) - Cameline Sauce [Cooked] (with pomegranates)
(14) ibid - - - - - White Cameline Sauce [Cooked] (with almond milk)
(15) ibid - - - - - Bastard Cameline Sauce [Cooked]

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I confess that i (a) started out using Doc's Medieval Cookery site 
and (b) haven't fully plumbed the depths of Stefan's Florilegium, 
although i dipped into it. I am certain there are more related 
recipes. There are several cookbooks i haven't looked into, such as 
Martino and 16th c. (and very early 17th c.) English cookbooks. And i 
don't own *every* published source. So i am most appreciative of 
pointers to additional recipes.

-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita