Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Ruff (clothing)
The size of the ruff increased as the century went on. "Ten yards is enough for the ruffs of the neck and hand" for a New Year's gift made by her ladies for Queen Elizabeth in 1565, but the discovery of starch allowed ruffs to be made wider without losing their shape. Later ruffs were separate garments that could be washed, starched, and set into elaborate figure-of-eight folds by the use of heated cone-shaped goffering irons. Ruffs were often coloured during starching, vegetable dyes were used to give the ruff a yellow, pink or mauve tint. A pale blue colour could also be obtained via the use of smalt, although Elizabeth I took against this colour and issued a Royal Prerogative: