Cullis, or a thick Gravy

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 45 min Total: 45 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (21)

For the gravy

slices of ham ↝ Ham [Cold cuts and cured meats]
veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
a small bunch of sweet herbs
some allspice ↝ Spices, allspice, ground [Spices and Herbs]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
a piece of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
two bay leaves ↝ Spices, bay leaf [Spices and Herbs]
a quart of water ↝ Water, tap [Tap water]
beef stock ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]
flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
liquid of colour

Instructions (10)

Put slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves into a pan.
Add a quart of water.
Draw them down till of a light brown colour, being careful not to let it burn.
Discharge it with beef stock.
When it boils, skim it very clean from fat.
Thicken it with flour and water, or flour and butter passed.
Let it boil gently for three quarters of an hour.
Season it to the palate with cayenne pepper, lemon juice, and salt.
Strain it through a tamis cloth or sieve.
Add a little liquid of colour, which may be made as in the following receipt.

Original Text

Cullis, or a thick Gravy.

Take slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch[3] of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be careful not to let it burn; then discharge it with beef stock. When it boils, skim it very clean from fat, and thicken it with flour and water, or flour and butter passed. Let it boil gently three quarters of an hour; season it to the palate with cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt.

Notes

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