Cameline Sauce
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.
"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."
A recipe from the 16th Century
Email: The Foody UK and Ireland
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