Starch thickening: arrowroot, cornstarch or potato starch is stirred into a little cold liquid, stirred into the boiling sauce and cooked at least 2 minutes so the starch is cooked through.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)
Starch thickenings give a clear, smooth sauce and were especially useful when you wanted to avoid the floury taste of a roux. Erken emphasizes that the starch must be cooked out.
Stir out the starch
Stir the starch well into a little cold stock, milk or water.
Thicken the sauce
Stir the thickening into the boiling sauce.
Cook out the starch
Let the sauce cook for at least 2 minutes, so the starch is cooked through.
Amounts are made concrete (the original gives none), "maize flour" is rendered as cornstarch, and the method is divided into steps in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
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