525. 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 1/2 hour. Average cost, 7d.
WHITE ROUX, for thickening White Sauces.
526. Allow the same proportions of butter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted.
Time.—1/4 hour. Average cost, 7d.
Sufficient,—A dessertspoonful will thicken a pint of gravy.
Note.—Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them.
SPANISH ONIONS—PICKLED.
527. INGREDIENTS.—Onions, vinegar; salt and cayenne to taste.