Tournai-style Cameline sauce (6 quantities)

Original: "Cameline. Note that at Tournai, to make cameline they pound ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then removed from the mortar, then take crumb of white bread, without grilling it, soaked in cold water and pounded in the mortar, moisten with wine and strain; then boil everything, and finish with brown sugar; this is a winter cameline. (Le Menagier de Paris 230, translated in The Medieval Kitchen, Redon et al.)"

Grate your nutmeg into the mortar. Add cinnamon and saffron and grind together withginger. Add the white wine. Strain, then bring to a boil and add sugar. Cook until thin sauce consistency.

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