A liaison of water and arrowroot mixed into a thin paste. Arrowroot is the starch in the form of a fine white powder which is extracted from the rhizomes of several tropical plants, including maranta. It is used to thicken sauces and soups and has a reputation for digestibility which has resulted in its use in the preparation of gruels and foods for convalescents. It loses its thickening powers if it is overcooked. Historically it was used for treatment of arrow wounds.