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.