Sauce Cameline, Camelina sauce

The most common and popular of the 1400-century sauces

This sauce has a lot of variations betwen the sources. I use to to it like this:

Twice the amount of cinnamon compared to ginger, long pepper, cloves and nutmeg. Mortar it with white bread soaked in verjuice. You may add some water if it ´s to spicy for your taste or to thick. You may also add some salt if you want.