Browned Flour

Ingredients

• about a quart of flour

Method

1. 1

   Put flour into a spider and heat in the oven or on the stove, stirring often until it turns light brown.

2. 2

   Store in a jar or bottle.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 94. The excerpt below is the record exactly as published.

browned flour, or browned flour and butter, called brown roux, or white roux, which is raw flour and butter already mixed, is used by professional cooks. Gravies should be kept hot in a sauce^pan, after straining, until sent to the table for a cold gravy is an abomination. Gravy for meat fried in a frying-pan is made in the same way, by adding a little hot water to the pan after the meat is taken up, then thickening it as above; there is usually no surplus fat when meat is cooked in a frying=pan, as only enough fat is used to keep the meat from sticking to the pan. Gravy for boiled meat is made by dipping the required quantity of broth from the top of the iDot, together with a portion of the fat, then thicken and season as for other gravies. A spoonful of any one of the various meat sauces may be added to gravies for seasoning if preferred. Do not spoil gravies with high seasoning of any kind, for the best gravy is that in which the flavor of the meat is best retained. The English method of making gravy with meat=liquor or soup=stock is as follows: When roasting beef, mutton, lamb or pork, pour oflP into a dish, ^ hour before dinner time, all the contents of the drip- ping=pan, and set them away in a cool place; then put into the pan 1 or 2 cups of the meat liquor or stock; if you have cold gravy or drippings of a previous day, take off all the fat from the top, and put the liquid which is left, into the pan. Wet some browned flour smooth, and when you take up the meat, set the dripping=pan on top of the stove; the gravy will at once boil up, and the wet flour must then be stirred in. Do not let it stand too long, as it will boil away fast. With veal and venison, there is but little fat, and that is not gross, and so the gravy is made differently. When the meat is first BEEF 127 put to roast, put some meat-liquor or stock in the dripping-pan, and add a little more as it boils away. When the meat is done, set the dripping=pan on the stove, and, having stirred in the wet flour as before, add a piece of butter ^ the size of an egg, and stir until it is all melted or it will make the gravy oily. For poultry, the gravy is made by boiling the giblets by them- selves in a little water; skim it carefully, as a good deal of scum will rise. After 1 or 1^ hours, take them out and pour the water into the dripping==pan; mash or chop the liver fine, and when you make the gravy, add this and a bit of butter, some pepper, the wet flour, and, if you choose, a little sweet marjoram. The fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added; it is too gross to be palat- able. For goose gravy, pour off all the drippings as directed for beef or pork, and put in some of the meat-liquor or stock. To Brown Flour. — Some cooks keep browned flour on hand for gravies and soups, and think it gives a better flavor and color than white flour. Prepare it as follows: Put about a quart of flour

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