BROWN ROUX.
Melt slowlv ilb. of butter in a saucepan. Shake in £lb. of flour. Fry it very slowly over the fire till it is a light brown colour. Keep turning it over, or it will get too dark and be useless. When coloured enough, pour it in a jar and tie it down. Keep in a cool place. Use what is required, adding the necessary amount of stock or gravy. This, of course, is for brown sauces.
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https://paperspast.natlib.govt.nz/newspapers/NZH19310919.2.162.53.8
Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20982, 19 September 1931, Page 7 (Supplement)
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78BROWN ROUX. New Zealand Herald, Volume LXVIII, Issue 20982, 19 September 1931, Page 7 (Supplement)
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