SC - Welser's gravy

[LrdRas at aol.com]

In a message dated 2/2/00 11:58:27 AM Eastern Standard Time, troy at asan.com 
writes:

<<  Sabina Welserin's cookbook is
 from 1553, some hundred years earlier, putting it arguably in the late
 Middle Ages but definitely in the SCA period.  >>

Agreed but does this allow us to use such a technique for pre-1450s cuisine? 
It is my understanding through personal research that cookery took a drastic 
change after that date with regard to both techniques and seasoning. With 
each successive rebellious generation destroying the royally and nobility 
plus the added influence of New World foods, more and more elements of 
'common' or 'peasant' cookery crept into what is now considered classical 
cuisine. Such a course resulted in the almost complete eradication of 
medieval cookery other than rare instances such as the retention of forcemeat.

I realize that the entire history of cookery as we know it today is a subject 
that would take hundreds of volumes to document completely but am I in the 
ballpark with these observations?