Cassell's New Dictionary of Cookery

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Thickening, White, for Sauces

In making white thickening for sauces, follow exactly the directions given for making brown thickening (see THICKENING, BROWN), remembering only that the mixture must not be allowed to colour. In order to prevent this it must be baked over a very gentle fire, and it must not remain on the fire so long as in the former case. When done enough it must be turned into an earthen jar, and set aside for use. White thickening is used for thickening white sauces. Time to bake, about twenty minutes. Sufficient, a dessert-spoonful will thicken a pint of gravy.

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