Browned Flour for Thickening Soups and Gravies

Spread it on a tin or dish and colour it, without burning, in a gentle oven or before the fire in a Dutch or American oven: turn it often, or the edges will be too much browned before the middle is enough so. This, blended with butter, makes a convenient thickening for soups or gravies of which it is desirable to deepen the colour; and it requires less time and attention than the French rows