Brown Thickening

Ingredients

• half a pound of butter
• sifted flour

Method

1. 1

   Melt the butter in an enamelled saucepan, skim off impurities, and pour off the clear butter.

2. 2

   Mix the sifted flour with the hot melted butter in a stew-pan, stirring over a quick fire until it turns light fawn-colour.

3. 3

   Add a large slice of onion to enhance flavor.

4. 4

   Continue stirring until it ceases to bubble, then remove the onion and pour into a stone jar to cool.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 48. The excerpt below is the record exactly as published.

half a pound of butter and melt it in an enamelled saucepan ; a sort of white curdled substance will be generally found mixed with it, some of which can be skimmed off the top, and some will settle at the bottom. Skim the butter and pour off all that is as clear as good salad-oil, and only use this for the brown thickening. Next mix thoroughly well together the sifted flour

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