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To Mak Sauce Camelyn For quaylle


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

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.

autodoc



Other versions of this recipe:

cameline sauce (Libre del Coch)

CAMELINE (Le Menagier de Paris)

Cameline Sauce (Du fait de cuisine)

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 make Cameline [Sauce] (Le Viandier de Taillevent)

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




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