[Sca-cooks] Cameline and genet

[Daniel Myers]

Most of the cameline recipes I've seen call for a number of spices.

 Du fait de cuisine: cinnamon, ginger, grains of paradise, cloves, pepper, mace, nutmeg
Le Menagier de Paris: ginger, cinnamon, saffron, nutmeg
Le Viandier de Taillevent: ginger, cinnamon, grains of paradise, mastic thyme, long pepper
 Libre del Coch: cinnamon
 Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves
Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves, saffron
Liber cure cocorum: cinnamon, ginger, cloves
Forme of Cury: cinnamon, ginger, cloves
A Noble Boke off Cookry: cinnamon, ginger, powder lombard, mustard, saffron
 Due Libri di Cucina: cloves, ginger, grains of paradise, nutmeg, cinnamon
Neapolitan recipe collection: cinnamon, cloves, nutmeg
 
 
I've heard of genet sauce before but can't find any recipes on a quick search.  Could it be another name for a jance sauce?
 
Garlic Jance [Sauce]. Crush ginger, garlic and almonds, steep in good verjuice, [and boil]. (BN manuscript, p. 34.) [Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)]
 
- Doc
 
--------- Original Message --------- Subject: [Sca-cooks] Cameline and genet
From: JIMCHEVAL at aol.com
Date: 7/19/17 10:08 pm
To: sca-cooks at lists.ansteorra.org

I always think of cameline sauce as being made with cinnamon, but these 
 statutes for sauce makers define it as using cinnamon, ginger, clove, and 
 grain of paradise, along with bread and vinegar.
 
 http://gallica.bnf.fr/ark:/12148/bpt6k62574137/f469.item
 
 I'd also never heard of genet sauce, which was made with ginger and 
 almonds.
 
 jC
 
 Jim Chevallier
 _www.chezjim.com_ (http://www.chezjim.com/)