The National Cook Book, 9th ed.

by Hannah Mary Peterson

BROWNED FLOUR.

523. This is very useful to thicken gravy and give it a brown color.

Put your flour into a pan, and set it over a moderate fire, stir it all the time till it is brown, but do not let it scorch, as it will communicate an unpleasant taste to your gravy.

When it is cool put it in a jar for future use.