Cameline Sauce

I don't know about this one... It seems simple enough and I may well like it. It looks like it's almost a medieval steak sauce.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Sauce gamelyne. Take faire brede, and kutte it, and take vinegre and wyne, & stepe þe brede therein, and drawe hit thorgh a streynour with powder of canel, and drawe hit twies or thries til hit be smoth; and þen take pouder of ginger, Sugur, and pouder of cloues, and cast þerto a litul saffron and let hit be thik ynogh, and thenne serue hit forthe.

(my redaction)
Sauce Cameline
Take fair bread and cut it and take vinegar and wine and steep the bread therein and draw it through a strainer with powder of canel and draw it twice or thrice until it be smooth; and then take powder of ginger, sugar, and powder of cloves and cast thereto a little saffron and let it be thick enough and then serve it forth.

ingredients - bread, vinegar, wine, cinnamon (canel), ginger (powder), sugar, and cloves (powder)

http://recipes.medievalcookery.com/cameline.html