Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2014 by Daniel Myers, MedievalCookery.com
115. Sauce camelyn for quaylys & othir maner of foules and fysch
[f70r] Take white bred & draw hit in the maner of sauce gynger with venyger & put ther to poudyr of canell a grete dele & poudyr of gynger & poudyr lumbard & draw hit a ghen & yf thu wilt draw a lytyll mustard ther with & sesyn hit up with sygure that hit be doucete salt hit & colour hit with safron.
This recipe is a match for recipe 53 from A Noble Boke off Cookry.
To mak sauce camelyne for quaile, tak whyt bred and drawe it in the sauce in the manner of guinger sauce with venyger put ther to pouder of guinger canelle and pouder lombard a goodelle and ye may draw alitille mustard ther with and sesson it up with mustard that it be douce salt it and colour it with saffron and serue it. [A Noble Boke off Cookry (England, 1468)]On its own, the phrase "mustard that it be douce" in the Noble version is odd, but the error is made clear by the substitution of "sugar" in Wagstaff for the second appearance of "mustard".
There are many recipes for Camaline Sauce in surviving cookbooks, with a wide variety of ingredients, but these two are the only ones I've found that call for mustard.