Sauce Camelyne13

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g white bread, sliced and toasted golden brown
  • ¼ pt/150

Method

Soak the bread in the vinegar and wine until soft, then rub through a sieve three times.

Stir in the spices, bottle and seal.