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White Roux

Dissolve a pound of fresh butter in a saucepan over a slow fire; skim it thoroughly, and pour the pure oily part into a clean saucepan, leaving behind the thick curd at the bottom. Mix into it very gradually one pound of well-dried flour, and stir it over a very gentle fire till it is thoroughly baked but not at all browned. The slower it is done the better but care must be taken that it does not acquire the least colour. Put it into a small jar for use; it will keep for some time. Sufficient, a tea-spoonful will thicken half a pint of gravy.