Difference between Sauces and Gravies. — As there are many people who do not know the difference between sauces and gravies, it is necessary to devote a few words to this subject, so as to make the point quite clear. A gravy is simply the juices of meat (roasted or braised meat) seasoned but without being thickened, whilst a sauce may be defined, using the most general term, as a liquid seasoning containing some kind of liaison which is employed in the presentation of food. According to the standard dictionaries, a gravy may be called a sauce, although a sauce is not always a gravy. Many of the ‘ grande ’ sauces contain gravies for their foundation, which are used in a concentrated form to enrich the flavour of such sauces. It is therefore more distinctive to call liquids pure and simple ‘ gravies,’ and liquids thickened with flour or other ingredients ‘ sauces.’ Liaisons. — Thickenings or bindings. The various processes of thickening sauces as well as soups are called liaisons. There are six distinct methods known for thickening sauces, 1. Liaison with roux. 2. Liaison with eggs. 3. Liaison with butter and cream. 4. Liaison with butter and flour kneaded. 5. Liaison with blood. 6. Liaison with cornflower, arrowroot, or fecule. ROUX The most popular and most generally adopted thickening is effected by means of roux. It is therefore necessary to first give a few details to define the word * roux ’ in regard to its culinary meaning. Literally, the word means russet, but in the culinary sense it is a mixture of flour and butter cooked or blended to certain degrees, to white, brown, or fawn colours. The quantity of flour and butter employed is used in equal proportions. If made beforehand in large or small quantities, it should be kept in covered jars, when it will keep good for months. A tablespoonful is usually found sufficient to thicken a pint of liquid. Stock-roux must always be kept in jars well covered, in a cool place, ready at hand. SAUCES AND THE IB COMPOSITION 93 If the roux is used in a cold state (stock-roux), it may be mixed with cold or hot stock, but as soon as mixed it must be stirred constantly over the fire till boiling ; or if mixed hot, the liquid should be poured by degrees into the roux away from the fire, and then stirred over the fire till it boils. Special precaution must always be exercised in making a sauce with a roux thickening that the temperature be lowered, or in other words that the roux be allowed to cool a little before the liquid stock or gravy is added. This will prevent the sauce from getting lumpy, and will do much towards making a sauce perfectly smooth. All roux must be stirred constantly during the process of blending (frying or roasting) . WHITE ROUX (Roux Blanc) This is a mixture of flour and water cooked in a stew-pan on a moderate fire, without allowing it to attain any colour, whereby it will retain its original white colour. BLOND OR FAWN ROUX (Roux Blond) This is made by melting a certain quantity of butter, by stirring in the same or a less quantity of sifted flour, and by cooking it over a slow fire or in the oven until it has acquired a light blond or fawn colour. BROWN ROUX (Roux Brun) This is the so-called stock-roux, which can be prepared in large quantities to be used cold as required.

AI-modernized reading of the original text

Difference between Sauces and Gravies. — As there are many people who do not know the difference between sauces and gravies, it is necessary to devote a few words to this subject, so as to make the point quite clear. A gravy is simply the juices of meat (roasted or braised meat) seasoned but without being thickened, whilst a sauce may be defined, using the most general term, as a liquid seasoning containing some kind of liaison which is employed in the presentation of food. According to the standard dictionaries, a gravy may be called a sauce, although a sauce is not always a gravy. Many of the ‘ grande ’ sauces contain gravies for their foundation, which are used in a concentrated form to enrich the flavour of such sauces. It is therefore more distinctive to call liquids pure and simple ‘ gravies,’ and liquids thickened with flour or other ingredients ‘ sauces.’ Liaisons. — Thickenings or bindings. The various processes of thickening sauces as well as soups are called liaisons. There are six distinct methods known for thickening sauces, 1. Liaison with roux. 2. Liaison with eggs. 3. Liaison with butter and cream. 4. Liaison with butter and flour kneaded. 5. Liaison with blood. 6. Liaison with cornflower, arrowroot, or fecule. ROUX The most popular and most generally adopted thickening is effected by means of roux. It is therefore necessary to first give a few details to define the word * roux ’ in regard to its culinary meaning. Literally, the word means russet, but in the culinary sense it is a mixture of flour and butter cooked or blended to certain degrees, to white, brown, or fawn colours. The quantity of flour and butter employed is used in equal proportions. If made beforehand in large or small quantities, it should be kept in covered jars, when it will keep good for months. A tablespoonful is usually found sufficient to thicken a pint of liquid. Stock-roux must always be kept in jars well covered, in a cool place, ready at hand. SAUCES AND THEIR COMPOSITION If the roux is used in a cold state (stock-roux), it may be mixed with cold or hot stock, but as soon as mixed it must be stirred constantly over the fire till boiling ; or if mixed hot, the liquid should be poured by degrees into the roux away from the fire, and then stirred over the fire till it boils. Special precaution must always be exercised in making a sauce with a roux thickening that the temperature be lowered, or in other words that the roux be allowed to cool a little before the liquid stock or gravy is added. This will prevent the sauce from getting lumpy, and will do much towards making a sauce perfectly smooth. All roux must be stirred constantly during the process of blending (frying or roasting) . WHITE ROUX (Roux Blanc) This is a mixture of flour and water cooked in a stew-pan on a moderate fire, without allowing it to attain any colour, whereby it will retain its original white colour. BLOND OR FAWN ROUX (Roux Blond) This is made by melting a certain quantity of butter, by stirring in the same or a less quantity of sifted flour, and by cooking it over a slow fire or in the oven until it has acquired a light blond or fawn colour. BROWN ROUX (Roux Brun) This is the so-called stock-roux, which can be prepared in large quantities to be used cold as required.

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