[Sca-cooks] Roux in Sabina Welserin's cookbook?

[Daniel Myers]

Howdy,

I was digging through Sabina Welserin's cookbook (Valoise Armstrong's  
translation) looking for other stuff when I came across this recipe.

"5 How to cook a wild boar's head, also how to prepare a sauce for  
it.  A wild boar's head should be boiled well in water and, when it  
is done, laid on a grate and basted with wine, then it will be  
thought to have been cooked in wine. Afterwards make a black or  
yellow sauce with it. First, when you would make a black sauce, you  
should heat up a little fat and brown a small spoonful of wheat flour  
in the fat and after that put good wine into it and good cherry  
syrup, so that it becomes black, and sugar, ginger, pepper, cloves  
and cinnamon, grapes, raisins and finely chopped almonds. And taste  
it, however it seems good to you, make it so. "

So what do you think?  Did Welserin have Varenne beat by about 100  
years?

- Doc


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