Source: Cookery Book II Harleian MS. 4016, ab. 1450 A.D (from Two Fifteenth-Century Cookery-Books)
Sauce gamelyne. : Take faire brede, and kutte it, and take vinegre and wyne, & stepe the brede therein. and drawe hit thorgh a streynour with powder of canel, and drawe hit twies or thries til hit be smoth; and then take pouder of ginger, Sugur, and pouder of cloues, and cast thereto a lilul saffron and lege hig be thik ynogh, and thenne serue hit forthe.
Sauce gamelyne. Take fair bread, and cut it, and take vinegar and wine, and seethe the bread therein, and draw it through a strainer with powder of cinnamon, 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.
2 Tbs. fine bread crumbs
1 tsp. powdered ginger
1 tsp. ground cinnamon
1 Tbs. Sugar
¼ cup vinegar
15 threads of saffron
1 ¼ cup wine
1 ½ tsp. ground cloves
Combine bread crumbs with wine and vinegar and let stand for 5-10 minutes to soften the bread crumbs. Mix in remaining ingredients, blend until smooth.
The original recipe for the gamelyne sauce calls for soaking the bread in the wine and vinegar and pushing (drawing) it through a strainer three times. This effectively breaks the bread down into crumbs. Taking fine bread crumbs and soaking them in the wine and vinegar will produce the same end product.
Two Fifteenth Century Cookery Books, Edited by Thomas Austin, Early English Text Society, 2000
A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchesse Diana Alena