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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

To make Cameline [Sauce]. Take ginger, plenty of cassia, cloves, grains_of_paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste.

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

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

Recipes with similar titles:

XV To make cameline sauce (Due Libri di Cucina - Libro B)

Cameline Sauce (The Neapolitan recipe collection)