Put a pound of butter into a saucepan, shake it about til! dissolved, when add a sufficient quantity of sifted flour, to make it the consistence of thick bouilli; then set it over a fierce stove, and stir it until it begins to take color, when make a good fire of cinders, place the roux on it, and let it stand to increase in color; it ought to be of a clear light brown. Set it by, and use it as occasion may require.

Roux, White

Prepare your butter and flour as above, place it on a moderately heated stove, stirring it constantly till very hot; be careful that it does not take color at all, for the whiter it is the more desirable.