How to Cook Yummy Cameline Sauce

Cameline Sauce. Cameline was one of the most common sauces used in the middle ages. Cameline Sauce neither looks like a camel, nor contains camels, nor is it a sauce for camels. Cameline sauce is essentially a thick cinnamon flavored purée into which bits of roasted or boiled.

Cameline Sauce Cette sauce Cameline était d'un accompagnement courant pour les viandes rôties ou les fenaisons. La cameline était une sauce très populaire au Moyen-Âge, et cela dans toute l'Europe. Laissez tremper les raisins secs quelques heures avant. You can cook Cameline Sauce using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cameline Sauce

  1. It’s 1 cup of cider vinegar.
  2. Prepare 1 cup of water.
  3. It’s 1/2 teaspoon of ground cinnamon.
  4. It’s 1/4 teaspoon of ground ginger.
  5. Prepare 1/4 teaspoon of ground cloves.
  6. You need 1/4 teaspoon of grains of paradise.
  7. You need 1/4 teaspoon of ground black pepper.
  8. Prepare 1/4 teaspoon of salt.
  9. It’s 1/4 teaspoon of ground mace.
  10. You need As needed of breadcrumbs to bind if not using as pickling solution.

La sauce cameline était un accompagnement médiéval courant pour les viandes rôties ou les fenaisons. Ajoutez le vinaigre, donnez un bouillon et mettez à refroidir. Passez la sauce froide, en pressant le pain afin d'obtenir une belle purée. Note that at Tourney to make cameline they bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have. – Ajouter les épices et le sel et faire cuire en remuant tout le temps jusqu'à ce que la sauce soit onctueuse. – Rectifier avec le reste de liquide au besoin.

Cameline Sauce instructions

  1. Wisk all the ingredients together incorporate well..
  2. Use immediately or refrigerate. I hope you enjoy!!.
  3. Note if not using as a cameline meat brewet, then bind with plain breadcrumbs..

Cameline (/ˈkæməliːn/ KAM-ə-leen) was a fabric material used in the Middle Ages for cloth. By tradition it is commonly thought to have been originally made of camel's hair in Asia. It was imported from Cyprus and Syria into Europe. Garlic butter fish is one of the best fish recipes pan-fried with garlic butter sauce. Wiki page "Cameline Sauce" does not exist.

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