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Camelyn

Sauces - Table
Historic

Bread sauce with cinnamon, ginger and mustard. A sauce for quail (Noble Boke 1480)


Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);

To mak sauce camelyne for quaile, tak whyt bred and drawe it in the sauce in the manner of guinger sauce with venyger put ther to pouder of guinger canelle and pouder-lombard a goodelle and ye may draw alitille mustard ther with and sesson it up with mustard that it be douce salt it and colour it with saffron and serue it.



See: Bread Sauce


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