Venison with Cameline Sauce

Boiled Venison - R 5/6
Original Recipe: Fresh Stag and Roe-Deer Venison: Parboiled, and larded its full length on the innner side of the meat then boiled in a change of water, with mace and a generous quantity of wine, cook it well and eat with Cameline Sauce. In a pasty: the meat parboiled and larded with fine spice powder put in; eaten with Cameline Sauce.
Per table (10 to a table)
No.	Quantity	Item	Per 25
500	grams	Venison	1.3	kilos	venison
		lard	500.0	grams	lard
		mace
Method
Parboil the venison (in wine and water). Lard the venison, change the water, boil with mace and wine. Cook until tender.
Cameline Sauce
Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace and if you wish, long pepper, strain bread that has been moistened in vinegar, strain everythign together and salt as necessary.
			Per 25
1	tsp	ginger
2	TBS	cinnamon
0.5	tsp	cloves
0.5	tsp	grains of paradise
0.5	tsp	mace
1	tsp	long pepper
2	TBS	vinegar
Method
Wet the bread with vinegar. Mix spices together and blend thoroughly. This is an unboiled sauce. Season to taste.