Roux

Ingredients

• 3 oz. of Butter
• 1 oz. of Flour
• half a pint of boiling water
• Season with pepper
• Season with salt

Method

1. 1

   Melt three ounces of butter.

2. 2

   Stir in one ounce of flour over the fire until it becomes a light brown color.

3. 3

   Cover the stewpan and let it remain for half an hour on the stove, then add half a pint of boiling water.

4. 4

   Season with pepper and salt, and stir gently until well mixed.

5. 5

   Continue stirring for five minutes after it comes to the boil.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 97. The excerpt below is the record exactly as published.

Season with a little salt. 6. Add one pint of cream. Boil for ten or fifteen minutes, stirring. Precautions. — This sauce requires almost constant stirring. LEMON AND LIVER SAUCE, Ingredients. Liver. Lemon. Melted Butter. 1. Wash and score the liver of a fowl or a rabbit. 2. Blanch it for five minutes. 3. Cut half a lemon into small slices. 4. Remove all the white and seeds. 5. Take a quarter of the lemon-rind and mince it and the liver finely. 1. Prepare half a pint of melted butter. 2. Add the minced liver and lemon. 3. Season with a little salt. 4. Let it come gradually to a good temperature without boiling, and then serve. Precautions. — Be sure the livers are fresh and healthy. LIVER AND PARSLEY SAUCE. Ingredients. Liver. Parsley. Melted Butter. Proceed as in the last recipe by blanching the parsley and liver, mincing them separately, and stirring the melted butter. Precautions. — The same as the preceding. Sauces. ROUX. Ingredients. Stock. Flour. 3 oz. of Butter. 1. Melt three ounces of butter. 2. Stir in one ounce of flour over the fire until it becomes of a. light brown colour. 3. Cover the stewpan, and let it re- main for half an hour on the stove, then add half a pint of boiling water. 4. Season with pepper

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