Cullis, or brown Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

base

lean veal over the bottom of a stewpan as will cover it an inch thick ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
thin slices of undressed gammon
two or three onions ↝ Onions, raw [Vegetables and Vegetable Products]
two or three bayleaves
some sweet herbs
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

liquid and thickening

good beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
a little water ↝ Water, tap [Tap water]
as much flour as will make it properly thick ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (7)

Lay as much lean veal over the bottom of a stewpan as will cover it an inch thick.
Cover the veal with thin slices of undressed gammon, two or three onions, two or three bayleaves, some sweet herbs, two blades of mace, and three cloves.
Cover the stewpan, and set it over a slow fire.
When the juices come out, let the fire be a little quicker.
When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour.
Add a little water, mixed with as much flour as will make it properly thick; boil it half an hour, and strain it.

Storage

This will keep a week.

Original Text

Cullis, or brown Sauce.

Lay as much lean veal over the bottom of a stewpan as will cover it an inch thick: then cover the veal with thin slices of undressed gammon, two or three onions, two or three bayleaves, some sweet herbs, two blades of mace, and three cloves. Cover the stewpan, and set it over a slow fire. When the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick; boil it half an hour, and strain it.

This will keep a week.

Notes

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