Digby p. 228/177
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper
Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very much inclined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations suggested in the original.
Goodman p. 286/25
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 medium pinch for all 3 nutmeg 1 whole 1/2 whl 1/2 whle wine 2 T 1/2 c 1/2 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
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.
Platina 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.)
Platina book 8
Prepare this in the same way as above. But do not moisten it in water or juice, but in must of dark grapes, squeezed by hand and cooked down for half an hour. The same can be done with juice of cherries.
1/8 c walnuts
1/2 T garlic
1/4 c bread crumbs
about 1 1/2 c grape juice, then boil it down.
about 4-6 t vinegar
1/4 c water
Du Fait du Cuisine no. 46
Now it remains to be known with what sauce one should eat the pilgrim capons: the pilgrim capons should be eaten with the jance, and to advise the sauce-maker who should make it take good almonds and blanch and clean them very well and bray them very well; and take the inside of white bread according to the quantity which he needs, and let him have the best white wine which he can get in which he should put his bread to soak, and with verjuice; and when his almonds are well brayed put in a little garlic to bray with them; and take white ginger and grains of paradise according to the quantity of sauce which he needs, and strain all this together and draw it up with the said white wine and a little verjuice and salt also, and put it to boil in a fair and clean pot.
6 oz blanched almonds
2 c loosely packed white bread
1 c white wine
1 t vinegar
3 cloves garlic
1/2 t grains of paradise, ground
1/2 t ginger
2 c more white wine
1/2 t salt
Crumble bread, soak with 1 c wine and vinegar; grind almonds, then grind garlic with them. Add spices, mix with bread, force through a strainer, put into a pot with additional wine, bring to a boil and cook over low heat about ten minutes. Makes about 3 cups.
Menagier p. M-36
If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with good vinegar: and if you have some spices left over from making jelly, broth, hippocras or sauces, they may be ground up with it, and then leave it until it is ready.
4 t mustard seed
1/2 c vinegar total; about 5T of it to soak initially
spices: 1/4 t hippocras spices (see Menagier recipe for hippocras p. 87)
Soak the mustard seed overnight, then grind (we used a coffee mill) with the extra vinegar.
Webbed by Gregory Blount of Isenfir