OEng sawse camelyne, camalina, Eng cameline sauce, made with cinnamon, cloves, grains of paradise, mace and bread soaked in vinegar. Recipes for it began to appear with Sent Soví, the Catalan text from 1324. It was popular throughout Europe. A recipe for it appears in Forme of Cury, written in England probably between 1380-1390 and it continued to be included throughout the 15th C in French, English and other manuscripts. There are numerous variations during that century alone but basically all recipes call for cinnamon and vinegar.
CAMEL COLOR SAUCE ADAPTED FROM NOLA’S xxxviii-2 SALSA CAMELLINA
The English recommended it to accompany lamb and pork. The French are the only ones known to have boiled it. In Navarra it was a broth made with hens ,almonds and sugar which the French called brouet de canelle.
Note: there is no falseflax, L. Camelina Sativa, in cameline sauce as this is used as fodder but humans have been known consume only the oil for nutritional purposes. The name is derived from “camel” color of the sauce due to the cinnamon. Probably, it was the most famous sauce in European medieval cuisine.
[ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 80; ES: Medieval Spanish Chef. ES: Matterer. 2000; Nola 1989.xxxviii-2:lii-1; Sass. 1975:91 and Serrano. 2008:383 ftn 112]
2-3 pomegranates (enough to make 1 c juice)
1 slice of bread or ¼ c breadcrumbs
1 tsp freshly ground cinnamon
3 tsp sugar
Open the pomegranates and extract the seeds. Put them on a very clean linen cloth. Press the seeds to extract the juice.
Toast bread and soak it in the juice. Add cinnamon and grind all in a mortar or food processor. Dilute it with pomegranate juice or vinegar, which is not strong. Heat, sitting constantly until thick. Prior to boiling add sugar.
 or ½ c vinegar with ½ c water