Roux, Brown

Ingredients

• half a pound of fresh butter
• seven or eight ounces of fine flour

Method

1. 1

   Dissolve the butter, skim it well, and pour away the impurities.

2. 2

   Put the clear oily part into a saucepan over a slow fire, shake in the flour, stir constantly, and heat until very thick and bright brown.

3. 3

   Store in a jar and use as needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1607. The excerpt below is the record exactly as published.

half a pound of fresh butter, skim it well, let it stand for a minute, and pour it away from the impurities, which will settle to the bottom. Put the clear oily part into a saucepan over a slow fire, and shake into it about seven or eight ounces of fine flour, or as much as Avill make a thick paste. Stir constantly, and heat the pre- paration slowly and equally until it is very thick and of a bright brown colour. Put it into a jar, and stir a spoonful into soup or gravy as it is needed. A tea-spoonful will thicken half a pint of gTavy. Roux may be mixed with hot or cold stock. If cold/ stir it over the fire till it boils ; if hot, moisten the roux gradually with the stock, and off the fire to keep it from lumping. Roux, Brown

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