vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Brown Boux (Thickening)
From Cassell's dictionary of cookery, 1892
Serves 6
Close tightly, and it will keep good for some time.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
half a pdund of butter in a well-tinned sauce- pan ; dredge in flour till it becomes a paste
Cook this with the app: pantry check, scaling, and the assistant.