SC - SC: Gravy Making

[CBlackwill at aol.com]

In a message dated 5/16/00 8:16:05 AM Pacific Daylight Time, 
TerryD at Health.State.OK.US writes:

> The earliest use of flour and fat to make a roux I know of is from Sabina
>  Welserin (1553), where there are several.  Here is one from Valois
>  Armstrong's translation:
>  

Well, it certainly sounds like a classic roux to me.  I would imagine that 
this method of thickening was often used, but perhaps not as often as the 
ones which make it into the books, or, rather, may not have been a preferred 
method.  No documentation to support this claim, of course.  However, there 
can be no doubt that the reciept referenced above is, in fact, a roux.

Balthazar of Blackmoor

Complacency Breeds Contempt