SC - SC: Gravy Making

[Elaine Koogler]

The earliest thing I have found to date is to thicken a broth or pan juices with
bread crumbs.  I haven't seen the use of flour to do this until quite late...but
then I'm sure I haven't seen it all!!!  Usually the recipe has you add the
crumbs to the liquid, then, once it's all cooked together, strain it through
cloth to get the clumps out.  It works very well, I've found.

Kiri

Elysant at aol.com wrote:

> -Poster: <Elysant at aol.com>
>
> Balthazar writes:
>
> (snip)
>
> >Of course, when you can, it is my opinion that you should always use
> >a roux.
>
> 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?
>
> Elysant
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