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This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

44. For the salmon and for the trout, the cameline: to give understanding to the sauce-maker who will make it, take his white bread according to the quantity of it which he is making and let him put it to roast on the grill, and let him have good claret wine of the best which he can have in which he should put his bread to soak and vinegar in good measure; and let him take his spices, that is cinnamon, ginger, grains of paradise, cloves, a little pepper, mace, nutmeg and a little sugar, and this is mixed with is bread and a little salt; and then dress it as you will.

The pigeons with fine salt, the small birds bearing their own sauce, the eel with green sorrel verjuice.

And the master who will make the said pasty will be well advised to have his good spices, white ginger, grain of paradise and a little pepper, saffron to give it color, and temper it with salt to rub(?) all of the meat of the aforesaid pasty.

And the said master will also be well advised to have a small, fair and clean piece of good fat pork, and let it be parboiled, of which he should make long slices with which to stuff the said pasty, and put two of them alongside the gosling and also on the capon and on the pigeons.

Other versions of this recipe:

cameline sauce (Libre del Coch)

CAMELINE (Le Menagier de Paris)

Sauce camelyne (Two Fifteenth-Century Cookery-Books)

Sauce gamelyne (Two Fifteenth-Century Cookery-Books)

Sawce camelyne (Liber cure cocorum [Sloane MS 1986])

SAWSE CAMELYNE (Forme of Cury)

Sauce camelyne (Fourme of Curye [Rylands MS 7])

To mak sauce camelyn for quaylle (A Noble Boke off Cookry)

To make Cameline [Sauce] (Le Viandier de Taillevent)

Carmeline sauce optimal (Libro di cucina / Libro per cuoco)