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White and Brown Roux

Roux is a thickening of flour and butter for sauces. When carefully made it will keep for a month. For white roux take one-half of a pound of butter, put it in a thick bottomed sauce pan and stand on the side of the fire where it will slowly melt; skim carefully and when entirely liquid pour off the clear butter from the white curd. Clean the a sauce pan, return the butter to it and heat carefully; when it bubbles add one-half of a pound of sifted flour and stir until well mixed, then draw aside where it will cook without coloring for ten minutes. Turn into earthern jars or tumblers with tight covers and keep in a cool place. When needed heat the milk, stock, or other liquid and just before it reaches the simmering point stir in one tablespoonful of roux for each cupful of liquid, stirring until the sauce is thick and smooth. Brown roux is made in the same way except that the butter is allowed to cook until it is quite dark brown in color; it is then finished as above.