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Sauce Camelyne

Red Wine Sauce for the Christmas Boar


Take faire brede, and cut it, and toste it: and take vynegre and wyne, and stepe hit ther-in, and draw it thurwe a straynour with poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And thanne take poudre ginger, sugre, and poudre of clowes, and cast ther-to. And loke that it stonde wil by clowes, & by sugre; and thanne put ther-to a litil safroune, and salt, and seruw it forth thick y-nowe.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.



1 cup Cubed, toasted white bread, crust removed

¾ cup Dry red wine—cabernet sauvignon is a good choice

¼ cup Red wine vinegar

¼ cup Honey

½ tsp. Cinnamon

¼ tsp. Ground cloves

¼ tsp. Powdered ginger

¼ tsp. Ground all spice

½ tsp. Salt

Pinch of saffron



1. In a bowl, combine all ingredients, and allow them to stand for about an hour.


2.  Bring to a simmer and with a whisk blend the sauce until it is smooth.  Cool and serve along side roast pork.


Yields about one and a half cups of sauce.

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