A Cullis for all sorts of Ragoo

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Base for the ragoo

three pounds of lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
half a pound of ham ↝ Ham [Cold cuts and cured meats]
carrots and parsnips ↝ Carrots, raw [Vegetables and Vegetable Products]
carrots and parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a little melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
broth ↝ Soup, broth [Soups, broth-based]
parsley ↝ Parsley, raw [Not included in a food category]
basil ↝ Basil, raw [Not included in a food category]
a whole leek ↝ Leeks [Onions]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles minsed small
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the crust of two French rolls ↝ Rolls, french [Baked Products]

Instructions (11)

Cut three pounds of lean veal and half a pound of ham into slices.
Lay the sliced meat in the bottom of a stew-pan.
Add sliced carrots, parsnips, and an onion.
Cover the pan and set it to stew over a slow fire.
When the mixture has a good color and begins to stick, add a little melted butter.
Make in a little flour, keep it moving a little while until the flour is fried.
Moisten with equal quantities of gravy and broth.
Add parsley, basil, a whole leek, a bay-leaf, minced mushrooms, minced truffles, three or four cloves, and the crust of two French rolls.
Let all simmer together for three-quarters of an hour.
Take out the slices of veal, season them, and keep them for any form of ragoo.
Take out the meat and strain the cullis through a silk strainer.

Original Text

A Cullis for all sorts of Ragoo.
Having cut three pounds of lean veal, and half a pound of
ham, into slices, lay it in the bottom of a stew-pan, put in car-
rots and parsnips, and an onion sliced; cover it, and set it a stew-
ing over a slow fire, when it has a good colour, and begins to stick,
put to it a little melted butter, and make in a little flour, keep it
moving a little while till the flour is fried; then moisten it with
gravy and broth, of each alike quantity; then set in some parsley
and basil, a whole leek, a bay-leaf, some mushrooms, and truffles
minsed small, three or four cloves, and the crust of two French
rolls: let all this simmer together for three quarters of an hour;
then take out your slices of veal, and season it, and keep it for all
form of ragoo. Now compute the expence, and see if this dish
cannot be dressed full as well without this expence.
Take out the meat, and strain your cullis through a silk strainer.
This cullis is for all sorts of ragoos, fowls, pies and terrines.

Notes

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