Beef Cameline
Cameline Meat Brewet
A recipe from the 15th-16th Century
900g (2lbs). Beef, sliced into thin strips
Cameline Sauce
1 tsp Butter
1 tsp Salt
1/8 tsp Pepper
Melt butter in a saucepan, add meat and seasonings and sauté until done.
Drain well and allow to cool.
Place meat in an airtight container and add Cameline Sauce to cover.
Refrigerate for 2-3 days, agitating container once a day.
Remove from marinade and serve cold or at room temperature.
Serves 4-8.
Cameline Sauce
"To Make Cameline Sauce. Grind ginger, a great deal of cinnamon, cloves, mace, and if you wish, long pepper, strain bread that has been moistened in vinegar, strain everything together and salt as necessary."
235ml (8 floz) Cider
235ml (8 floz) Vinegar (White wine or Cider)
235ml (8 floz) Water
½ tsp Cinnamon
¼ tsp Ginger
¼ tsp Cloves
¼ tsp Mace
¼ tsp Pepper
¼ tsp Salt
¼ tsp Cardamom
Combine liquids, add spices and mix thoroughly with a balloon whisk.
Taste for seasonings and adjust accordingly.
Use immediately or refrigerate for later use.
Unlike many sauces, this one is uncooked
Breadcrumbs may also be added to this recipe to thicken it.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved