Cullis of Craw-Fish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Craw-fish preparation
Base for the cullis
Instructions (10)
  1. Get the smallest sort of craw-fish, put them over the fire, season'd with salt, pepper, and onion cut in slices.
  2. Take them out, pick them, and keep the tails after they are scaled.
  3. Pound the rest of the craw-fish together in a mortar; the more they are pounded, the finer your cullis will be.
  4. Take a bit of veal, the bigness of your fist, with a small bit of ham, an onion cut into four, put it in to sweat gently.
  5. If it sticks but a very little to the pan, powder it a little.
  6. Moisten it with broth, put in some cloves, sweet basil in branches, some mushrooms, with lemon pared and cut in slices.
  7. Being done, skim the fat well, let it be of a good taste, then take out your meat with a skimmer.
  8. Go on to thicken it a little with essence of ham.
  9. Then put in your craw-fish, and strain it off.
  10. Being strained, keep it for a first course of craw-fish.
Original Text
Cullis of Craw-Fish. You must get the smallest sort of craw-fish, put them over the fire, season'd with salt, pepper, and onion cut in slices, being done take them out, pick them, and keep the tails after they are scaled, pound the rest together in a mortar; the more they are pounded, the finer your cullis will be. Take a bit of veal, the bigness of your fist, with a small bit of ham, an onion cut into four, put it in to sweet gently; if it sticks but a very little to the pan, powder it a little. Moisten it with broth, put in some cloves, sweet basil in branches, some mushrooms, with lemon pared and cut in slices; being done, skim the fat well, let it be of a good taste, then take out your meat with a skimmer, and go on to thicken it a little with essence of ham; then put in your craw-fish, and strain it off. Being strained, keep it for a first course of craw- fish.
Notes
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