Roux, Brown

Ingredients

• 1/2 lb. of fresh butter
• 7 or 8 ozs. of fine flour

Method

1. 1

   Dissolve the butter, skim it well, let it stand for a minute, and pour it away from the impurities.

2. 2

   Put the clear, oily part into a saucepan over a slow fire, shake in the flour to make a thick paste.

3. 3

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

4. 4

   Store in a jar and stir a spoonful into soup or gravy as needed.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 363. The excerpt below is the record exactly as published.

Roux, Brown. — Dissolve lb. of fresh butter, skim it well, let it stand for a minute, and pour it away from the impurities, which will settle at the bottom. Put the clear, oily part into a saucepan over a slow fire, shake into it about 7 or 8 ozs. of fine flour, or as much as will make a thick paste. Stir constantly, and heat the preparation slowly and equally un- til it is very thick and of a bright- brown color. Put it into a jar, and stir a spoonful into soup or gravy as it is needed. A teaspoonful will thicken half a pint of gravy. 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, taking it off the fire to keep it from lumping. Roux, White. — Dissolve 1 lb. of fresh butter

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