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ROUX

2 c. oil
4 c. flour

In large iron frying pan (10-inch). Add oil to pan and
heat over low fire. Stir flour in oil until mixture is very
stiff. Place in 400 degrees oven for about 2 hours, stirring every 15
minutes. Cook until roux is about as dark as a copper penny.
Roux will continue to darken as it cools. Store in jars on
shelf without refrigerator.

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