SC - Thickening agents

[Thomas Gloning]

Another (candidate for a) thickening agent not yet mentioned is (ground/
roasted) liver. If I am not mistaken, it is used e.g. in the 14th
century German 'Buch von guter Speise' #16, #29 or #40. Later on, there
are examples in the Rheinfränkisches Kochbuch and in other 15th century
German sources.

Scully mentions liver as a thinckening agent for broths and sauces too,
so there should also be examples in Romance texts, he has been working
on (see e.g. Early French Cookery p. 135 on a poitevine sauce).

Thomas