Cameline Sauce

By Brunissende Dragonette de Brocéliande, Lêretochter bî Juliana von Altenfeld

Cameline: Le Ménagier De Paris, circa 1393

Translation: CAMELINE. Note that at Tournay, to make cameline, one grinds ginger, cinnamon and saffron and half a nutmeg: soaked with wine, then taken out of the mortar; then have white breadcrumbs, not burnt, dampened with cold water and grind in the mortar, soak in wine and strain, then boil it all, and lastly add red sugar: and this is winter cameline. And in summer they make it similarly, but it is not boiled.

And in truth, for my taste, the winter sort is good, but the following is much better: grind a little ginger with lots of cinnamon, then take it out, and have lots of soaked toasted bread or bread-crumbs in vinegar, ground and strained. Note that three differences exist between "gingembre de Mesche" (Rq: transited via Mecca) and "gingembre coulombin" (Rq: from he Madras area). For "gingembre de Mesche" has a darker skin, and is softer to cut and whiter inside than the other; item, better and always more expensive. Galingale which is most reddish-violet when cut is the best. The heaviest nutmegs are the best and the firmest to cutting. And also the heavy galingale which is firm in cutting, for if it is spoiled it is rotten and lightweight like dead wood; this is not good, but that which is heavy and firm under the knife like walnut-wood, that is good.

Modern redaction by Metressa Jadwiga Zajaczkowa: Tournai-style Cameline sauce

Grate your nutmeg into the mortar. Add cinnamon and saffron and grind together with ginger. Add the white wine. Strain, then bring to a boil and add sugar. Cook until thin sauce consistency.

Notes on the recipe: The cameline sauce is recommended with several types of fish

Reprinted from the Fall, 2005, issue of Arts and Sciences, a special issue of the Pikestaff,
the official newsletter of the Kingdom of the East. Used by permission.