This same roux is so essential to the right making of thick soups that explanation should be made here of the meaning of the term.

Heat one tablespoonful of butter in a frying-pan, and when it hisses stir in boldly a tablespoonful of flour, until the paste is smooth. The flour will not lump. This is the roux. Into this pour, gradually, beating it in well, half a cupful of the hot broth ; pour back into the soup-kettle and let it boil up once before serving. Season to taste.