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Gravy, Brown, Roux for Thickening

Put a quarter of a pound of fresh butter into a scrupulously clean saucepan, melt it slowly, and add very gradually half a pound of flour. The flour should be shaken in from a dredgingbox, and stirred with a wooden spoon until the roux is perfectly smooth and a bright brown colour. The edge of the spoon should be pressed rather heavily on the bottom of the saucepan, to prevent burning, which would certainly spoil the roux. Though this thickening is best when freshly made, it will keep for a long time if poured into jars, and the surface kept entire. It is an improvement to make it with browned flour--that is, flour which has been kept in a slow oven until it is lightly browned all through. When this is used, the roux need not be so long on the fire. It may be used with either hot or cold gravy. If the gravy be hot, the roux should be moistened gradually with it off the fire; if cold, it should be stirred on the fire till the gravy boils. Time, about an hour and a half. Probable cost, 6d. A dessert-spoonful of roux will thicken a pint of gravy.