SC - Thickening agents

[Lee-Gwen Booth]

- ----- Original Message -----
From: Ras

> Medieval thickening agents included rice flour, egg yolks and bread crumbs
> (which dissolve and thicken when used properly).

I certainly haven't had a problem with breadcrumbs going lumpy.  They are
used in the Noumble stew I make for my Lady and the texture looks just a
little granular, but not very.  The recipe has them being softened in some
of the broth, perhaps that makes a difference, but I honestly can't see why
they would lump (unlike flour!  which will lump in the blink of an eye!).

Gwynydd