Brown Roux

Ingredients

• Melt slowly ^ lb. of butter
• enough sifted flour (7 or 8 oz.)

Method

1. 1

   Melt butter slowly, skim it well, let it stand to settle, and pour off the curd.

2. 2

   Put the clear oily butter into a pan over a slow fire, shake in enough sifted flour to make a thick paste.

3. 3

   Stir constantly and heat slowly until it is very thick and of a bright brown color.

4. 4

   Put it into a jar.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 30. The excerpt below is the record exactly as published.

Brown roux is made thus: Melt slowly ^ lb. of butter, skim it well, let it stand for a minute to settle, and pour it off from the curd. Put the clear oily butter into a pan over a slow fire, shake into it enough sifted flour (7 or 8 oz.)

Cook this with the app: pantry check, scaling, and the assistant.