Ingredients: One pound good butter, fine flour. How to use them: Place the butter in a stewpan, bring it to the boil on the stove, taking care it does not burn; stand on one side to allow the sediment to settle, take off the scum, pour the clarified portion into a clean stewpan, to which add sufficient flour to make it into a stiff paste; place it on the stove in not too hot a place for about four hours, stirring occasionally until the roux assumes a fine golden color; put this away in a cool place, and it will keep good for weeks.