[Sca-cooks] roux based gravy-esque recipes

[Volker Bach]

--- Stefan li Rous <StefanliRous at austin.rr.com> schrieb am Sa, 1.1.2011:

> Von: Stefan li Rous <StefanliRous at austin.rr.com>
> Betreff: [Sca-cooks] roux based gravy-esque recipes
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Samstag, 1. Januar, 2011 11:18 Uhr
> Katherine said:
> <<< Now, back to Ken Abala's Cooking In Europe
> 1250-1650.  I'm wondering if I
> didn't see a roux based gravy-esque recipe in
> Wecker...>>>
>  
> Quite possible. I can't say about the German? but we do
> have a few other examples. If I remember right, they are all
> late in period and most likely past the "medieval"
> period.  Of course if you've found some more, it would
> be nice to get those down.
 
There's also one in Sabina Welserin (#9). There must be earlier references elsewhere, though. I'd be surprised if this didn't come from outside Germany.

Giano