[Sca-cooks] roux based gravy-esque recipes

Johnna Holloway johnnae at mac.com
Sat Jan 1 08:06:45 PST 2011


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's  
"Corpus of Middle English Prose and Verse"

Sauce gauncile. Take floure and cowe mylke, safroune wel y-grounde,  
garleke, peper, salt and put in-to a faire litel pot; and sethe it  
ouer the fire, and serue it forthe with the goos.

Johnnae

On Jan 1, 2011, at 8:46 AM, Phil Troy / G. Tacitus Adamantius wrote:
>
> I remember being fairly surprised to see a milk-based garlic jance  
> (yellow sauce) for poultry being thickened with flour in one of the  
> fifteenth century English sources. Not roux, but a clear departure  
> from the more common breadcrumb or almond-milk, rice flour or starch  
> thickeners.
>
> Adamantius



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