SC - Artemisia's new A&S Champion (longish)

[Lee-Gwen Booth]

Elysant asked:
> This discussion makes me wonder how old the "roux" method actually is.  And 
> what are the oldest methods we know of that were used for thickening sauces 
> and gravies?
> 
> Any thoughts?

An early gravy recipe, or one that looks to be gravy, was posted here a
little while back. I remember that it was quite a bit earlier than the
dates I had been hearing for gravies.
Check this file in the FOOD section of my files:
gravy-msg          (7K)  3/30/00    Period gravy. Renaissance, not medieval.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****