Roux
From The easiest way in housekeeping and cooking, 1881
Capers can be added for caper sauce, or hard-boiled eggs for egg sauce.
Presented as published in 1881. 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 The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 87. The excerpt below is the record exactly as published.
roux, and we as " drawn butter." As our drawn butter is often lumpy, or with 174 SAUCES AND SALADS. the taste of the raw flour, I give the French method as a security against such disaster. To MAKE A ROUX. Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour ; one ounce of butter to two of flour being a safe rule. Stir till smooth, and pour in slowly one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.