"Of the various sauces, one of the oldest and most popular was black pepper sauce, in which the sharpness of pepper was offset by bread crumbs and vinegar. There was a hotter variant called poivre chaut, hot pepper, and another called poivre aigret, sour pepper, with verjuice and wild apples.... Another perennial favorite, often served with roasted poultry, known as galantyne, was made from bread crumbs, ginger, galangal, sugar, claret, and vinegar." ... One of the most popular sauces across the breadth of medieval Europe was camelyne, so called for its tawny camel color, the keynotes of which were cinnamon, vinegar, garlic, and ginger, mixed with bread crumbs and occasionally raisins. (The name was doubly apt, for much of the cinnamon so consumed would have done time on a camel's back while in transit through Arabia.)"
--Jack Turner, _Spice: The History of a Temptation_ (NY: Alfred A. Knopf, 2004), 112-113