Cameline Sauce
I really must look up the original for this! Here's my notes from Briavels 2001, anyway.
PD #48
- breadcrumbs (use rye bread this time for the wheat-allergic)
- cinnamon: about a tablespoon per slice of bread. Yes, a tablespoon!
- vinegar: enough to turn it into a sloppy sauce. Malt is OK.
- A bit of cloves, ginger & salt.
Mix together, then leave to mature overnight. The breadcrumbs soak up the vinegar better as it matures and it stiffens up.