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Original:
Note that at Tourney 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 bread crumbs, not toasted but moistened in cold water and brayed
in the mortar, moisten them with wine and strain them, then boil all togeth=
er
and put in brown sugar last of all; and that is winter cameline.  And in th=
e
summer they do the same but it is not boiled.


Sweet:
1 tsp ginger
1 tsp cinnamon
1 medium pinch saffron
1 whole nutmeg
2 Tbsp wine
3 Tbsp bread crumbs
2 Tbsp brown sugar
2 cups cold water

Spicy:
1 tsp ginger
1 tsp cinnamon
1 medium pinch saffron
1/2 whole nutmeg
1/2 cup wine
2 Tbsp bread crumbs
1 tsp brown sugar
1 cup cold water

Sweet and spicy:
1 tsp ginger
1 tsp cinnamon
1 medium pinch saffron
1/2 whole nutmeg
1/2 cup wine
2 Tbsp bread crumbs
1 Tbsp brown sugar
1 cup cold water

Grind smoothly until well ground, add bread crumbs, grind smooth, add water
and wine, bring it to a boil, simmer until thickened (or leave out the
cooking for summer cameline), and add the brown sugar.

Garlic Cameline
(from Menagier of Paris, 14th century French, as redacted in Pleyn Delit an=
d
adapted by Brangwayna Morgan)

Grind ginger, garlic,and bits of white bread moistened with vinegar: and if
you add liver to it it will be better.

1/2 tsp ground ginger
2 cloves garlic, mashed or put through a garlic press
1/4 cup bread crumbs (or 1 slice bread)
2 tbsp vinegar
1/4 tsp salt
A couple of cooked chicken livers if you like, chopped small.

Soak bread or bread crumbs with vinegar; stir in other ingredients. Add mor=
e
vinegar to taste, or water to thin slightly.  It should be spreadable.

Both of these are good on chicken, pork, or beef

Brangwayna Morgan