ROUX, Brown, a French Thickening for Gravies and Sauces.
Ingredients.—6 oz. of butter, 9 oz. of flour. Mode.—Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour—to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time. Time.—About ½ hour. Average cost, 7d.