Part 3/9:
The first historical source describes how to prepare wild boar venison, often boiled and accompanied by the flavorful cameline sauce, a richly spiced condiment that blossomed in popularity across Europe during the Middle Ages. Cameline sauce was identifiable by its reddish-brown color, reminiscent of camel hair. Interestingly, it was so favored that it could be found ready-made on the streets of Paris. The second source, a charming letter from an older husband to his young wife, serves as a delightful window into not only dietary practices but also the relational dynamics of that time. Here, the recipe details the preparation of cameline sauce, merging spices such as ginger, cinnamon, saffron, and breadcrumbs—a method grounded in medieval culinary traditions.