Brown Flour

"There should always be a supply of brown flour kept in readiness to thicken brown gravies," Mary Randolph wrote in her 1824 cookbook, The Virginia House-Wife. This simple ingredient is one to have on hand in modern kitchens as well. Brown Flour adds a nuttiness and depth to a variety of red-meat-based sauces. Use it to thicken these sauces as you would all-purpose flour.

Directions

1. Put the flour in a skillet (preferably cast iron) over medium-high heat. Stir continuously until the flour is a dark golden brown. Watch carefully, as it burns easily.
   
   
   
   
2. Remove from the heat, and immediately transfer to a bowl to stop it from browning. Cool to room temperature, and store in an airtight glass jar in a cool, dry cupboard.