A Cullis for all sorts of Butcher's meat

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Meat for the cullis
Vegetables for the cullis
Broth and seasoning for the cullis
Thickener for the cullis
Liquid for the cullis
Instructions (13)
  1. Take meat according to your company. If ten or twelve, you cannot take less than a leg of veal and a ham, with all the fat and skin and partide cut off.
  2. Cut the leg of veal in pieces about the bigness of your fists, place them in your stew-pan, and then the slices of ham, two carrots, an onion cut in two.
  3. Cover it close, let it stew softly at first, and it beginning to be brown, take off the cover, and turn it to colour it on all sides the same; but take care not to burn the meat.
  4. When it has a pretty brown colour, moisten your cullis with broth made of beef, or other meat.
  5. Season your cullis with a little sweet basil, some cloves, with some garlic.
  6. Pure a lemon, cut it into slices, and put it into your cullis, with some mushrooms.
  7. Put into a stew-pan a good lump of butter, and set it over a slow fire; put into it two or three handfuls of flour, stir it with a wooden-ladle, and let it take a colour.
  8. If your cullis be pretty brown, you must put in some flour.
  9. Your flour being brown, with your cullis, then pour it very softly into your cullis, keeping your cullis stirring with a wooden-ladle.
  10. Then let your cullis stew softly, and skim off all the fat.
  11. Put in two glasses of champaign or other white wine.
  12. But take care to keep your cullis very thin, so that you may take the fat well off, and clarify it.
  13. To clarify it you must put it in a flower that draws well, and cover it close, and let it stand in a dish till it settles, then uncover it, and take off the fat that is round the stew-pan, then wipe it off.
Original Text
A Cullis for all sorts of Butcher's meat. You must take meat according to your company. If ten or twelve, you cannot take less than a leg of veal and a ham, with all the fat and skin and partide cut off. Cut the leg of veal in pieces about the bigness of your fists, place them in your stew-pan, and then the slices of ham, two carrots, an onion cut in two; cover it close, let it stew softly at first, and it begining to be brown, take off the cover, and turn it to colour it on all sides the same; but take care not to burn the meat. When it has a pretty brown colour, moisten your cullis with broth made of beef, or other meat; season your cullis with a little sweet basil, some cloves, with some garlic; pure a lemon, cut it into slices, and put it into your cullis, with some mushrooms. Put into a stew-pan a good lump of butter, and set it over a slow fire; put into it two or three handfuls of flour, stir it with a wooden-ladle, and let it take a colour. If your cullis be pretty brown, you must put in some flour. Your flour being brown, with your cullis, then pour it very softly into your cullis, keeping your cullis stirring with a wooden-ladle; then let your cullis stew soft- ly, and skim off all the fat; put in two glasses of champaign or other white wine; but take care to keep your cullis very thin, so that you may take the fat well off, and clarify it. To clarify it you must put it in a flower that draws well, and cover it close, and let it stand in a dish till it settles, then uncover it, and take off the fat that is round the stew-pan, then wipe it off
Notes
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