parsley, mint, aromatic leaf [e.g., bay],
malabathrum [a Middle Eastern leaf],
plenty of cumin, honey, vinegar, liquamen
[a fermented fish paste similar to our
anchovy paste].
— from Apicius, first few centuries CE
Medieval Sauces, French (Taillevent, ca.
1375) and English (The Forme of Cury ,
ca. 1390)
Sauce Cameline, for Meats:
France: Ginger, mace, cinnamon, cloves,
grain of paradise, pepper, vinegar, bread
[to thicken].
England: Ginger, cloves, cinnamon,
currants, nuts, vinegar, bread crusts.
Verde Sauce:
France: Parsley, ginger, vinegar, bread.
England: Parsley, ginger, vinegar, bread,
mint, garlic, thyme, sage, cinnamon,
pepper, saffron, salt, wine.