Le Viandier de Taillevent - Translation - Unboiled Sauces

HOW TO MAKE UNBOILED SAUCES.

152. 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.

153. Garlic Cameline [Sauce].

Crush garlic, cassia and bread, and steep in vinegar.

154. White Garlic [Sauce].

Crush garlic and bread, and steep in verjuice.

155. Green Garlic [Sauce].

Crush garlic, bread and greens, and steep together.

156. Garlic [Sauce] for fresh herring.

Steep [garlic] in must or verjuice.

157. Barbe Robert [Sauce] otherwise called Taillemaslee.

[absent]

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