Referring To Sauces

Butter and other fats when heated attain a high degree of temperature and in them starchy materials are cooked very quickly; but fats at a high temperature undergo certain changes that render them difficult of digestion, so that sauces prepared with roux are not suitable for children, or convalescents. For these it is better to prepare a sauce by one of the following methods: heat the stock, or water, to the boiling point (if milk be used, scald it over hot water), then dilute the butter, flour, and seasoning creamed together with a little of the hot liquid, stir until smooth, then stir and cook in the rest of the hot liquid ten or fifteen minutes. Or dilute the flour and seasoning with cold liquid to pour, and stir into the boiling liquid, adding a little butter after the sauce is cooked, if desirable.