Instructions: 1. SAUTE DICED, RAW CARROTS AND CHOPPED ONION IN MELTED SHORTENING UNTIL TENDER. ADD ONIONS, CARROTS,AND 1 LB 4 OZ FROZEN PEAS TO BOILING STOCK.

REDUCE HEAT; SIMMER 10 MINUTES.

2. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN
PARTICLES IN PAN.

3. COOK OVER LOW HEAT ON TO OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.

4. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

5. ADD SAUTEED VEGETABLES, SALT, AND PEPPER.

SERVING SIZE: 1/4 CUP (2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.