Quantities for making about One Pound. - Eight ounces of clarified butter, nine ounces of best quality flour.

Preparation. - Mix the flour and butter in a very thick stewpan, and put it on the side of the fire or in a moderate oven. Stir the mixture repeatedly so that the heat may be evenly distributed throughout the whole.

The time allowed for the cooking of brown roux cannot be precisely determined, as it depends upon the degree of heat employed. The more intense the latter, the speedier will be the cooking, while the stirring will of necessity be more rapid. Brown roux is known to be cooked when it has acquired a fine, light brown color, and when it exudes a scent resembling that of the hazel-nut, characteristic of baked flour.