Browned Flour for Thickening Soups and Gravies

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Spread flour on a tin or dish and colour it, without burning, in a gentle oven or before the fire in a Dutch or American oven.
  2. Turn the flour often, or the edges will be too much browned before the middle is enough so.
  3. Blend the browned flour with butter to make a convenient thickening for soups or gravies of which it is desirable to deepen the colour.
  4. This method requires less time and attention than the French roux.
Original Text
BROWNED FLOUR FOR THICKENING SOUPS AND GRAVIES. Spread it on a tin or dish and colour it, without burning, in a gentle oven or before the fire in a Dutch or American oven: turn it often, or the edges will be too much browned before the middle is enough so. This, blended with butter, makes a convenient thickening for soups or gravies of which it is desirable to deepen the colour; and it requires less time and attention than the French roux of page 10.
Notes
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