[Sca-cooks] Substitutions for Bread in sauces??

[Bronwynmgn at aol.com]

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In a message dated 6/7/2001 8:16:10 AM Eastern Daylight Time,
gleep001 at hotmail.com writes:


> I plan to serve a number of sauces - "Pepper sauce"; "Green sauce" &
> "Cameline Sauce" to accompany the roast lamb.  All of these mention the
> addition of bread as a thickener
>
>

If you really want to keep all the dishes totally documentable, then your
best bet would be to choose one or two sauces that don't use bread as a
thickener.  That way you don't have to stray from your primary source.  If
changing the sauces is not an option, I'd probably go with either the
arrowroot or rice flour, as cornstarch is a non-period product and a number
of people are also allergic to corn products.

Brangwayna Morgan