the bulk of the butter looks like oil, a certain amount of froth will rise
to the top. This must be carefully skimmed off. Continue to expose the
butter to a gentle heat till the scum ceases to rise. Now pour off the
oiled butter very gently into a basin till you come to some dregs. These
should be thrown away, or, at any rate, not used in making the roux. Now
mix the pound of dried and sifted flour with the oiled butter, which is
what the French cooks call clarified butter. Place it back in the
stew-pan, put the stew-pan over a tolerably good fire, but not too fierce,
as there is a danger of its burning. With a wooden spoon keep stirring
this mixture, and keep scraping the bottom of the stew-pan, first in one
place and then in another, being specially careful of the edges, to prevent
its burning. Gradually the mixture will begin to turn colour. As soon as
this turn of colour is perceptible take out half and put it in a basin.
This is the white roux, viz., flour cooked in butter but not discoloured
beyond a very trifling amount. Keep the stew-pan on the fire, and go on
stirring the remainder, which will get gradually darker and darker in
colour. As soon as the colour is that of light chocolate remove the
stew-pan from the fire altogether, but still continue scraping and stirring
for a few minutes longer, as the enamel retains the heat to such an extent
that it will sometimes burn after it has been removed from the fire. It is
important not to have the mixture too dark, and it will be found by
experience that it gets darker after the stew-pan has been removed from the
fire. When we say light chocolate we refer to the colour of a cake of
chocolate that has been broken. The inside is the colour, not the outside.
It is advisable sometimes to have by you ready a large slice of onion, and
if you think it is dark enough you can throw this in and immediately by
this means slacken the heat. Pour the brown roux into a separate basin,
and put them by for use.

In the houses of most vegetarians more white roux will be used than brown,