When I came across this set of instructions in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin I became excited and knew I had to try it. When I first read through it, I believed that it contained some of the earliest instructions for using roux as a thickening agent. I fell into the trap of using what I knew and applying it creating the assumption that I would know what the end result would be. Mia Culpa.What is dropey? The the Middle English Dictionary defines "Dropey" as a kind of sauce for fowl. drope (n.) Also drope, dropeie, (?error) drore. A sauce or dressing for fowl. (a1399) Form Cury p.18: Dropee. Take blanched Almandes, grynde hem and temper hem up with gode broth; take Oynons..and frye hem and do thereto: take smale bryddes, parboyle hem [etc.]. ?c1425 Arun. Cook. Recipes 429: Drore to Potage. Take almonds..brothe of flessh…