How did I not know about this? More things I need to watch. Sigh.
According to the video, this came from a London cookbook. A London home had a much smaller kitchen, usually, than a country home, and cookbooks reflect that. in a city home’s kitchen, there was a lot of time and space management to be done, and if you can have a kitchen maid/boy do a quick-n-dirty roux in a tossing pan at the last minute rather than taking up a burner to do a proper sauce, the cook can spend more time on the fiddly stuff. Besides, it’s foreign, so no one really knows what it’s supposed to properly taste like. Having it served at all is the point.
