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Flour, Browned

This flour will be found an excellent substitute for roux, which the French employ in the composition of their dishes. The flour is simply browned by placing it on a baking-tin in the oven or before the fire, and turning it frequently to prevent its being burnt. Blended with butter, it colours and thickens soup. If kept in an ordinary dredging-box it will be found convenient for gravies or any made dishes.