Roux, Brown for Immediate Use

Ingredients

• an ounce of butter
• an ounce and a half of dried flour
• a pint and a half of stock

Method

1. 1

   Melt the butter in a saucepan, add the flour, and stir until light-brown.

2. 2

   Cool for two minutes, then add the stock, stir until it boils, and let it simmer until smooth.

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.

Roux, Brown, for Immediate Use. — Put an ounce of butter into a saucepan over a slow fire, and when it is dissolved shake into it an ounce and a half of dried flour. Stir with a wooden spoon until it has acquired a Hght- brown colour ; this will take about ten minutes. Remove the roux from the fire for two minutes to cool, add a pint and a half of stock

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