Cullis the Italian Way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

half a handful of cullis
as much essence of ham
half a ladleful of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
as much of broth ↝ Soup, broth [Soups, broth-based]
three or four onions cut into slices ↝ Onions, raw [Vegetables and Vegetable Products]
four or five cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a little beaten cornander-seed ↝ Seeds, breadfruit seeds, raw [Nut and Seed Products]
a lemon pared and cut into slices ↝ Lemon, raw [Citrus fruits]
a little sweet basil ↝ Basil, raw [Not included in a food category]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
good oil ↝ Oil, safflower [Fats and Oils]

Instructions (4)

Put all over the fire.
Let it stew a quarter of an hour.
Take the fat well off.
Let it be of a good taste.

Original Text

Cullis the Italian Way.
Put into a stew-pan half a handful of cullis, as much essence
of ham, half a ladleful of gravy, as much of broth, three or four
onions cut into slices, four or five cloves of garlic, a little beaten
cornander-seed, with a lemon pared and cut into slices, a little
sweet basil, mushrooms, and good oil; put all over the fire;
let it stew a quarter of an hour, take the fat well off; let it be
of a good taste, and it will serve for all sorts of meat and
fish, particularly with glazed fish. This sauce will do for two
chickens, six pigeons, quails, or ducklings, and all sorts of tame
and wild fowl Now this Italian, or French sauce, is fancy.

Notes

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