SC - Wanted: recipes for Jacob's cattle beans

[LrdRas]

I was reading Elinor Fettiplace's Cookbook and in it Hilary Spurling claims
that the roux was a 16th C. innovation. I've only ever seen one recipe,
from the second half of that century, that involved thickening a sauce by
browning flour in fat. Anyone know of any other examples or is Spurling's
timetable a little early?

Valoise


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