How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Crumble bread, soak with 1 c wine and
verjuice; blanch and grind almonds (or start
with blanched almonds), then grind garlic
with them. Add ground spices, mix with
bread, force through a strainer, put into a pot
with additional wine and salt, bring to a boil
and cook over low heat about ten minutes.
Makes about 3 cups.
Note: the “pilgrim capons” mentioned are
roasted capons with lampreys, with which this
sauce was intended to be served.
Cameline Sauce
Goodman p. 286
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 white bread crumbs, not
toasted but moistened in cold water and brayed
in the mortar, moisten them with wine and strain
them, then boil all together and put in brown
sugar last of all; and that is winter cameline. And
in summer they do the same but it is not boiled.
Sweet Spicy Sweet & spicy
ginger 1 t 1 t 1 t
cinnamon 1 t 1 t 1 t
saffron 10 threads 10 thrds 10 thrds
nutmeg 1 whole ½ whole ½ whole
wine 2 T ½ c ½ c
bread crumbs 3 T 2 T 2 T
brown sugar 2 T 1 t 1 T
cold water 2 c 1 c 1 c
We tried several versions of the winter
cameline sauce and liked all of them. Grind
smoothly until well ground, add bread
crumbs, grind smooth, add water and wine,
bring it to a boil, simmer until thickened and
add the brown sugar.
Mirrauste de Manzanas — Mirrauste of
Apples
De Nola no. 243
You must take the sweetest apples and peel off
their skin, and quarter them. And remove the core
and the pips, and then set a pot to boil with as
much water as you know will be necessary. And
66
when the water boils, cast in the apples and then
take well toasted almonds and grind them well in
a mortar. Dissolve them with the broth from the
apples, and strain them through a woollen cloth
with crustless bread soaked in said apple broth.
And strain everything quite thick, and after
straining it cast in a good deal of ground
cinnamon and sugar. And then send it to the fire
to cook and when the sauce boils remove it from
the fire. And cast in the apples which remain, well
drained of the broth, but see that the apples
should not be scalded, so that you can prepare
dishes of them, and when they are made cast
sugar and cinnamon on top.
(This is a Lenten version of Mirrauste, a
sauce served with roast birds.)
1 ½ lb apples 3 slices white bread
2 ½ c water ¾ t cinnamon
½ c roasted almonds 2 T+2 t sugar
Peel apples, quarter, core. Bring water to a
boil, add apples, bring back to a boil and cook
about 10 minutes until soft to a fork but not
starting to fall apart. Grind almonds fine in
food processor, remove crusts from bread.
When apples are cooked, remove them from
broth and put aside. Soak bread in ¾ c apple
broth; regrind almonds with another ½ c apple
broth, mix with bread. Force it through metal
strainer. Mix ½ t cinnamon with 2 T sugar and
add them. Heat to a boil, stirring to keep it
from sticking. Remove from heat, add apples,
mix remaining cinnamon and sugar and
sprinkle over, serve.
A Garlic Sauce with Walnuts or Almonds
Platina p. 133 (book 8)
To almonds or walnuts that have been
coarsely ground add as much cleaned garlic as
you like and likewise, as need be, grind them up
well, sprinkling them all the while so they do not
make oil. When they are ground up put in white
breadcrumbs softened in juice of meat or fish, and
grind again. And if it seems too stiff it can be
softened easily in the same juice. [See next
recipe.]