SC - Thickening agents

[LrdRas at aol.com]

In a message dated 5/16/00 10:03:15 AM Eastern Daylight Time, 
ekoogler at chesapeake.net writes:

<< 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? >>

SFAIK, roux is a development of modern cookery. Vehling's flawed work on 
Apicius aside, certainly no references regarding the use of roux appear in 
any medieval manuscripts that I am aware of. There are possibly references in 
early modern works (e.g., post 1450 CE) but that is outside my current 
interest in medieval cookery.  others more knowledgeable in late period 
cookery (e.g., early modern) may be able to shed light on that specific time. 
Medieval thickening agents included rice flour, egg yolks and bread crumbs 
(which dissolve and thicken when used properly).

Ras