A Boke of Gode Cookery Presents

Cameline Meat Brewet

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: thin slices of  beef  pickled in Cameline Sauce


This cold meat dish comes from a reference in Le Ménagier de Paris (France, 14th century), that lists a menu (IV.  Another Meat Dinner, p. 228) containing an item called "a cameline meat brewet." Although it is not known exactly how this particular dish was prepared, this recipe is an approximation of how such a meat brewet may have been created based on period recipes & procedures. While most medieval brewets were cooked, some were not and Curye on Inglish describes two cold brewets such as this, one without meat (p. 128) and one with (p. 129).

-Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

- Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.


  • 2 lbs. beef, sliced into thin strips
  • 1 tsp. butter or olive oil
  • 1 tsp. salt
  • 1/8 tsp. pepper
Meat butter or heat olive oil in pan, add meat and seasonings and sauté until done. Drain well and let cool. Place meat in a sealable container and add Cameline Sauce to cover. Refrigerate for several days, agitating container once a day. Remove from marinade and serve cold or at room temperature. Serves 4 - 8.

Metric, Celsius, & Gas Mark Equivalencies

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Cameline Meat Brewet © 2000 James L. Matterer

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