camelne-sauce-msg - 8/22/04 Period sauces having cinnamon as a major component. Recipes. NOTE: See also the files: cinnamon-msg, fruits-msg, broths-msg, sauces-msg, dairy-prod-msg, almond-milk-msg, vinegar-msg, verjuice-msg, garum-msg, mustard-msg, Mustard-art. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ From: "James L. Matterer" <jmattere at weir.net> Date: Tue, 29 Apr 1997 21:45:42 -0700 Subject: SC - Cameline Meat Brewet Greetings, In response to Derdriu's & Willem's request for a posting of A Cameline Meat Brewet, here it is. Looking over the recipe, I think it might be fun to substitute red wine for the water in the Cameline Sauce. I've never tried it, but I think I'll have to now that I've thought of it. If anyone makes this dish, please let me know what you think! Master Ian <snip of brewet recipe> Cameline Sauce "Pound ginger, plenty of cinnamon, cardamon, mace, long pepper if you wish, then squeeze out bread soaked in vinegar and strain it all together and salt it just right." - Le Viandier de Taillevent, from Food in History, p. 219. Unlike many sauces, this one is unboiled as per the description in Le Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its predominant ingredient and is unboiled." Le Viandier also advises us that not all sauces contained binding agents (p. 23-24). Bearing that in mind, the bread crumbs have been left out of this version of the recipe. 1 c. each cider vinegar and water 1/2 tsp. cinnamon 1/4 tsp. each of ginger, cloves, mace, cardamon, pepper, and salt Combine liquids, add spices and mix thoroughly with a wire whisk. Taste for seasonings and adjust accordingly. Use immediately or refrigerate for later use. From: Stephen Bloch <sbloch at adl15.adelphi.edu> Date: Thu, 8 May 1997 21:45:26 -0400 (EDT) Subject: Re: SC - Cameline Meat Brewet Ian writes: > Unlike many sauces, this one is unboiled as per the description in Le > Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its > predominant ingredient and is unboiled." Le Viandier also advises us > that not all sauces contained binding agents (p. 23-24). Bearing that in > mind, the bread crumbs have been left out of this version of the recipe. Perhaps in Viandier, but for the Catalan feast we served three months ago we used a cooked, breadcrumb-thickened "salsa camelina" based on a mixture of beef broth and pomegranate juice! It was deliciously different. mar-Joshua ibn-Eleazar ha-Shalib Stephen Bloch sbloch at panther.adelphi.edu http://www.adelphi.edu/~sbloch/ Math/CS Dept, Adelphi University From: Stephen Bloch <sbloch at adl15.adelphi.edu> Date: Fri, 9 May 1997 19:43:13 -0400 (EDT) Subject: Re: SC - Cameline Sauce Lasairfhiona writes: > Could I possibly beg that recipe from you? I have a couple quarts of > pomegranate juice, and no idea what to make of it (aside from wine, but that > would be too easy...) The recipe is #109 in _Libre del Coch_. Here's our translation: 109 Cameline Sauce Take two or three pomegranates and strain them all through a piece of clean linen. And when they are strained, press them well in such manner that the juice [hisca] well. And afterwards take a bit of toasted bread and soak it in the aforementioned juice. And afterwards take a good quantity of ground cinnamon and put it with the bread. And afterwards grind it well in a morter. And when it is ground up, temper it up with good broth and the juice of the aforementioned pomegranates and vinegar which isn't too strong . And after that it goes on the fire to boil, stirring all the time, until it is thick, but put in the pot before it boils a lump of fine sugar. And it's done. Our first redaction turned into Cameline Glue; the following has fewer breadcrumbs, and works well in both flavor and texture. 1/4 cup breadcrumbs (from toasted whole wheat bread) 3/4 cup pomegranate juice 1/4 cup beef broth 2 T wine vinegar 1 T cinnamon 1 tsp white sugar As I recall, we did this redaction, scaled up by a factor of ten or so, alongside the roast beef in the feast. We also served a "salsa allipebrada", or garlic-and-pepper sauce, which actually I think had been redacted years earlier from a French recipe entitled "sauce aliper". mar-Joshua ibn-Eleazar ha-Shalib Stephen Bloch sbloch at panther.adelphi.edu http://www.adelphi.edu/~sbloch/ Math/CS Dept, Adelphi University Date: Mon, 4 Aug 1997 13:55:11 -0400 (EDT) From: Stephen Bloch <sbloch at adl15.adelphi.edu> Subject: Re: SC - Re: Sauces and Humors Lionardo Acquistapace wrote: > ... I must say that a > Camaline Sauce can be fairly varied in flavor based on the type of > wine, verjuice, vinegar, etc. and the amounts of spices and such you > use. We were quite excited to find a cooked cameline sauce in one of the medieval Catalan cookbooks that's based on pomegranate juice. So I walked around the corner to the kosher grocery, picked up a quart bottle of pomegranate juice.... We served this with roast beef in a feast last February, quite successfully. mar-Joshua ibn-Eleazar ha-Shalib Stephen Bloch sbloch at panther.adelphi.edu Date: Thu, 07 Oct 1999 21:31:39 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Sauce recipe for lamb shanks "Artemis of St. Malachy" wrote: > Thank you all for the recipe suggestions. If someone would like to post the > recipe for the cameline sauce that would be great. This is a nice version; it's the only one that seems to contain fruit; the others are all, to some extent, like prepared mustard made with cinnamon instead of mustard seed. For this reason, in spite of the fact that this source (The Forme of Cury, ~1390 C.E.) is somewhat later than the dates you specified, I thought this would be the best for your needs. "149. Sawse camelyne. Take raysons of coraunce & kyrnels of notys & crustes of brede & powdour of gynger, clowes, flour of canel; bray it wel togyder and do (th)erto salt. Temper it vp with vyneger, and serue it forth." Or, in other words, Sauce cameline: Take dried currants and shelled nuts [probably walnuts, maybe hazelnuts], crusts of bread, powdered ginger, powdered cloves, and ground cinnamon, and pulverize it all together [in a mortar] and add salt. Mix it til smooth with vinegar and serve. I don't have a worked-out recipe with quantities and such, but I figure approximately equal quantities of currants and nutmeats would be about right, with about half as much of the heel of, say, a whole wheat loaf, as of either the nuts or the currants. Cinnamon should definitely predominate among the spices, with just touches of ginger and clove, and a mild vinegar like malt, sherry or white wine vinegar to your own taste and preferred consistency. Salt to taste. I wouldn't serve this immediately, in spite of the recipe. I'd give it an hour or two at least to sit before serving, and mix it well at the last minute before dishing it up. Adamantius Date: Fri, 08 Oct 1999 00:16:06 EDT From: Korrin S DaArdain <korrin.daardain at juno.com> Subject: Re: SC - Sauce recipe for lamb shanks "Artemis of St. Malachy" <lek01 at uow.edu.au> writes: >Thank you all for the recipe suggestions. If someone would like to >post the recipe for the cameline sauce that would be great. Enjoy Korrin S. DaArdain Kingdom of An Tir in the Society for Creative Anachronism. Korrin.DaArdain at Juno.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cameline Sauce (French, 14th c.) Goodman p. 286/25 From Cariadoc's Miscellany, Copyright by David Friedman, 1988, 1990, 1992. 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 together and put in brown sugar last of all; and that is winter cameline. And in summer they do the same but it is not boiled. Sweet spicy Sweet & spicy ginger 1 t 1 t 1 t cinnamon 1 t 1 t 1 t saffron medium pinch for all 3 nutmeg 1 whole 1/2 whl 1/2 whle wine 2 T 1/2 c 1/2 c bread crumbs 3 T 2 T 2 T brown sugar 2 T 1 t 1 T cold water 2 c 1 c 1 c Grind smoothly until well ground, add bread crumbs, grind smooth, add water and wine, bring it to a boil, simmer until thickened and add the brown sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cameline Meat Brewet & Sauce From The Goodman of Paris. Posted by Master Huen / James L. Matterer (jmattere at weir.net) This cold meat dish comes from a reference in The Goodman of Paris, which lists a Parisian feast of 1393 where there was served "a cameline meat brewet - pieces of meat in a thin cinnamon sauce." Although it is not known exactly how this particular dish was prepared, this recipe is an approximation of how such a meat brewet may have been created. Curye on Inglish describes two cold brewets, one without meat (p. 128) and one with (p. 129). 2 lbs. beef, sliced into thin strips 1 tsp. butter 1 tsp. salt 1/8 tsp. pepper Meat butter in pan, add meat and seasonings and saute until done. Drain well and let cool. Place meat in a sealable container and add Cameline Sauce to cover. Refrigerate for several days, agitating container once a day. Remone from marinade and serve cold or at room temperature. Serves 4 - 8. ------------------------------ Cameline Sauce "Pound ginger, plenty of cinnamon, cardamon, mace, long pepper if you wish, then squeeze out bread soaked in vinegar and strain it all together and salt it just right." - Le Viandier de Taillevent, from Food in History, p. 219. Unlike many sauces, this one is unboiled as per the description in Le Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its predominant ingredient and is unboiled." Le Viandier also advises us that not all sauces contained binding agents (p. 23-24). Bearing that in mind, the bread crumbs have been left out of this version of the recipe. 1 c. each cider vinegar and water 1/2 tsp. cinnamon 1/4 tsp. each of ginger, cloves, mace, cardamon, pepper, and salt Combine liquids, add spices and mix thoroughly with a wire whisk. Taste for seasonings and adjust accordingly. Use immediately or refrigerate for later use. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Date: Fri, 8 Oct 1999 17:54:33 EDT From: ChannonM at aol.com Subject: Re: SC - Sauce recipe for lamb shanks I thought I'd peek my head in and offer a recipe from Le Menagier. Cameline Sauce In addition to mustard, cameline sauce is a common recipe found in "Le Viander de Taillevent"(1380), "Le Menagier de Paris"(1393), "The Forme of Cury, A Roll of Ancient English Cookery (1390). This condiment is used to accompany cooked meats and poultry and has a poignant taste reminiscent of modern day "steak sauce". The following is an exerp from "Le Menagier de Taillevent"; Note that at Tournay 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 breadcrumbs, not toasted but moistened them with wine strain them, then boil all together and put brown sugar last of all and that is winter cameline. And in summer they do the same, but it is not boiled. And in truth, to my taste, the winter sort is good but in (summer) that which followeth is far better, bray a little ginger and a great deal of cinnamon, then take it out and have toasted bread moistened, or plenty of bread raspings in vinegar, brayed and strained. I have taken some liberty in combining two aspects of the above recipe. Firstly, I have used the boiling method and use of wine of the first recipe, and secondly I utilized the spice content of the latter recipe. I have also canned the end product using modern methods, with excellent results. In practice 1tsp ground ginger 2 tbsp verjuice or lemon juice 3tsp ground cinnamon 1 tbsp cider vinegar 1/3 cup white wine 1/4 cup white bread crumbs 3 tbsp brown sugar(packed) Mix all ingredients. Strain the mixture through a fine seive, pressing down with a spoon to extract as much of the liquid as possible. Boil the liquid about 5 minutes. You can now can the sauce or use it immediately Hauviette Date: Sat, 9 Oct 1999 14:56:52 EDT From: Elysant at aol.com Subject: SC - Cameline Sauce Several people have asked that I put the recipe for the Cameline Sauce that I made at Pennsic on the list. So here it is. :-) Sorry to be a "spoon tease" ;-). The recipe was from Le Viandier de Taillevant, translation by Elizabeth Bennett. It is to be found in Cariadoc's second volume of Medieval and Rennaissance Cookbooks (Seventh Edition). When I actually made the sauce, I was working straight from the text itself, and did not have time to write anything down, so the amounts quoted in the recipe below are as I remember them. Also, please know that I was making an amount of sauce for a small side dish, which perhaps would have been sufficient for about 4 people in my estimation. Elysant "UNBOILED SAUCES AND HOW ONE MAKES THEM. TO MAKE CAMELINE SAUCE. Take ginger, cinnamon, and a lot of cloves, grains of paradise, mastic, long pepper if you like; then soak bread in vinegar, and take it out, and salt to taste." Recipe 1/4 teaspoon ginger 1/4 teaspoon cinnamon 3/4 teaspoon cloves (whole) 1/2 teaspoon grains of paradise 1/4 teaspoon mastic 2 medium long peppers 1/4 cup fine breadcrumbs 1 cup red wine vinegar salt to taste Grind all spices with a mortar and pestle. Empty the spices into a bowl, and add the breadcrumbs and vinegar. Stir. Let the sauce mixture sit for about 5 minutes, then pour it through a sieve into a second bowl, working the bread/spice mixture as much as possible through the sieve with the back of a spoon in a firm stroking motion (be sure to add the sieved mixture from the underside of the sieve to the sauce in the bowl). To finish the recipe, taste the sauce, and add salt as needed. Notes: - The fine breadcrumbs were prepared from a dried white bread loaf. - The finished sauce was added to Ras's recipe for diced Lamb's Testicles just before the dish was served. Date: Tue, 12 Oct 1999 00:50:03 +0100 From: Thomas Gloning <Thomas.Gloning at germanistik.uni-giessen.de> Subject: SC - Cameline sauce from the 'Vivendier' Here is another recipe for cameline sauce from Terence Scully's edition of the 'Vivendier', a 15th century French cookery text, edited from a manuscript now in the Gesamthochschul-Bibliothek Kassel (publ. with Prospect books, 1997; not the same as the 'Viandier'!). "Pour faire une saulse cameline: prenez pain blancq harl sur le greil, sy le mettez temprer en vin rouge et vin aigre, pass parmy l'estamine, canelle assez, et gingembre, clou, graine, macis, poivre long et saffren un poy et sel; faictez boullir ou non boullir comme vouldrez; aucun y mettent du chucquere." (Scully, Vivendier, 1997, p. 35). 'To make a Cameline Sauce. Get white bread toasted on the grill, set it to temper in red wine and vinegar, and strain it, along with a good deal of cinnamon, and ginger, cloves, grains of paradise, mace, long pepper and a little saffron. Finish it off either boiled or not as you like. Some people put sugar in it." (Translation T. Scully p. 35; follow some comments). If you need a 'redaction', look at Flandrin & Lambert, Ftes gourmandes au Moyen ge, p. 94. Thomas Date: Mon, 11 Oct 1999 21:11:56 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Cameline sauce from the 'Vivendier' Thomas Gloning wrote: > "Pour faire une saulse cameline: prenez pain blancq harl sur le greil, > sy le mettez temprer en vin rouge et vin aigre, pass parmy l'estamine, > canelle assez, et gingembre, clou, graine, macis, poivre long et saffren > un poy et sel; faictez boullir ou non boullir comme vouldrez; aucun y > mettent du chucquere." (Scully, Vivendier, 1997, p. 35). > > 'To make a Cameline Sauce. Get white bread toasted on the grill, set it > to temper in red wine and vinegar, and strain it, along with a good deal > of cinnamon, and ginger, cloves, grains of paradise, mace, long pepper > and a little saffron. Finish it off either boiled or not as you like. > Some people put sugar in it." (Translation T. Scully p. 35; follow some > comments). This recipe is actually fairly similar to the one in the earlier Viandier, as previously posted. It's worth noting, however, that Scully, in _his_ translation of le Viandier, notes the reference to mastic in one of the manuscripts, and the several references to mace in the same recipe in other manuscripts, and concludes, rightly or wrongly, that a scribe misspelled or misread "macis" as "mastic". I'm not prepared to say, "This is definitely how it is," but it seems fairly plausible that mace is intended, rather than mastic. Maybe the scribe was just really a man, or lady, of taste, and decided that mastic would be better. Adamantius Date: Tue, 12 Oct 1999 16:40:50 -0500 From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com> Subject: SC - Cameline Sauce from the Vivendier Adamantius wrote: <<< This recipe is actually fairly similar to the one in the earlier Viandier, as previously posted. >>> Thanks for pointing to this recipe. I missed that. The recipe, given in the earlier post, seems to be a translation of #155 in the VAT- or the BN-Version (the manuscripts now in the Biblioth_$BoR_(Jue Nationale and the Vatican): 'Cameline Sauce. Pound ginger, plenty of cinnamon, cardamon, mace [=BN], long pepper if you wish, then squeeze out bread soaked in vinegar and strain it [=VAT] all together and salt it just right. (Le Viandier de Taillevent, from Food in History, p. 219).' <<< It's worth noting, however, that Scully, in _his_ translation of le Viandier, notes the reference to mastic in one of the manuscripts, and the several references to mace in the same recipe in other manuscripts, >>> In case we are both speaking about #155: four of the five manuscripts only have the passage with _macis/mastic_: three of them have _mastic_, only one of them has _macis_: the manuscript in the BN. In the oldest version, the Valais manuscript, this part of the recipe lacks. <<< and concludes, rightly or wrongly, that a scribe misspelled or misread "macis" as "mastic". >>> The evidence indicating an error (and not the work of a gourmand), he mentions, is, that the dictionaries show only medical uses of mastic, that mastic is "extremely rare in mediaeval European cooking" (p. 220 n. 3), and that an error was easily possible because of many variant spellings. Thus: "Its presence [i.e. of mastic] in the _Viandier_ remains doubtful". "Doubtful", this is a cautious conclusion. Anyway, the translation has "mace". Scully's notes point to several other recipes for a cameline sauce (e.g. Harpestraeng, (J Magninus, Libre del coch). It is a pleasure to work with such a rich edition! Cheers, Thomas Date: Wed, 13 Oct 1999 07:19:36 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Cameline sauce from the 'Vivendier' Stefan li Rous wrote: > Adamantius notes: > > Maybe the scribe was just really > > a man, or lady, of taste, and decided that mastic would be better. > > Does this mean that you have tried the recipe both ways, with mastic, > and with mace instead of mastic, and decided that you prefer the > version with mastic? No, I haven't tried it with mastic. I've tried it with mace, though, I've eaten mastic in other foods, and suspect I'd prefer the version with mace. I was joking, somewhat, and acknowledging that the sauce made with mastic might be perfectly good. We have seen good evidence that it was. Adamantius Date: Mon, 13 Nov 2000 15:20:10 -0500 (EST) From: Jenne Heise <jenne at mail.browser.net> Subject: Re: SC - Sauces > >Any other sauces that anyone would recommend with pork? We'll be > >roasting it with garlic and not much else - it was scrumptious last > >year under a different Kitchen Steward, who's now out of the country. When we ran the taste-test for the sauces we used in the dayboard I just did, we found that all the sauces were good with pork. However, the ones we liked best with it were the green sauce, the Tournai cameline, the black (pepper) sauce, and the black grape sauce (best of all! it has that sweet/sour thing going). Recipes and redactions follow. - ------- Black Sauce: (3x) <snip - See the file sauces-msg. - Stefan> - ----- Black-Grape Sauce <snip - See the file sauces-msg. - Stefan> - ---- Tournai-style Cameline sauce (3x) Original: "Cameline. Note that at Tournai, to make cameline they pound ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then removed from the mortar, then take crumb of white bread, without grilling it, soaked in cold water and pounded in the mortar, moisten with wine and strain; then boil everything, and finish with brown sugar; this is a winter cameline. (Le Menagier de Paris 230, translated in The Medieval Kitchen, Redon et al.)" 3 slice bread 1 nutmeg 24 threads saffron 3 tsp ground ginger 4 1/2 tsp cinnamon 3 3/4 c. white wine 3/4 c brown (turbinado) sugar 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. - --- Tournai-style Cameline sauce (3x) Original: "Cameline. Note that at Tournai, to make cameline they pound ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then removed from the mortar, then take crumb of white bread, without grilling it, soaked in cold water and pounded in the mortar, moisten with wine and strain; then boil everything, and finish with brown sugar; this is a winter cameline. (Le Menagier de Paris 230, translated in The Medieval Kitchen, Redon et al.)" 3 slice bread 1 nutmeg 24 threads saffron 3 tsp ground ginger 4 1/2 tsp cinnamon 3 3/4 c. white wine 3/4 c brown (turbinado) sugar 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. -- Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net Date: Tue, 17 Apr 2001 19:22:07 -0400 From: "Robin Carroll-Mann" <rcmann4 at earthlink.net> Subject: Re: Dansk kogebog A: haerrae salsae (was: SC - On topic) On 17 Apr 01,, UlfR wrote: > I recently got my hands on a (borrowed) copy of Veirups "Til taffel hos Kong > Valdemar" (Systime A/S, Viborg, Denmark, 1994). This is supposedly the > oldest surviving European cookbook (dated to 1300). Any comments? > > In particular I'm looking at the camelina recipie (though it calles it > "hrr sals" -- "lords sauce" -- it is to my mind pretty clearly a > camelina). Apart from the usual camelina spices (cloves, nutmeg, pepper, > cinnamon, and ginger) it also has cardamons. Has anyone seen that in any > other camelina recipie? The Catalan "Libre de Sent Sovi" has a recipe, not for cameline sauce, but for "Polvora de Duch". It contains 1/2 oz. cinnamon, 3/4 oz. ginger, and 1/4 oz. total of cloves, nutmeg, galingale, and cardamon. This is mixed with a pound of sugar. It is the only mention of cardamon in that cookbook. Lady Brighid ni Chiarain Settmour Swamp, East (NJ) <the end> Edited by Mark S. Harris camelne-sauce-msg 11 of 11