Broiled Lamb with Camelyn Sauce
A cinnamon sauce for lamb - contributed by Becky Hoover
  • Lamb, cooked as desired
Camelyn sauce
  • 1 slices white bread
  • 1/3 cup vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • ¼ teaspoon ginger
Put bread in a bowl, pouring vinegar over and sprinkling with spices.  Let steep.  Mix thoroughly.  Press through strainer if you wish.  Thin with vinegar if necessary.

From Le Viandier de Taillevent.

Broiled Lamb with Camelyn Sauce is featured in Feast of the Black Knight

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Broiled Lamb with Camelyn Sauce © 2001 Becky Hoover | This page © 2002 James L. Matterer

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