Cullis of Veal, or any other Meat

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Put some small pieces of veal into a stewpan, with the like quantity of ham, about a pound to a quarter of a pint of water.
  2. Stew gently with onions and different herbs, till all the juice of the meat is extracted.
  3. Boil it quicker, till it begins to stick to the dish.
  4. Take the meat and vegetables out of the pan.
  5. Add a little butter and flour to the gravy.
  6. Boil it till it becomes of a good colour.
  7. Add, if you like, some good broth.
  8. Put the meat in again to simmer for two hours.
  9. Skim it well.
  10. Strain through a sieve, and keep it for use.
Original Text
Cullis of Veal, or any other Meat. Put some small pieces of veal into a stewpan, with the like quantity of ham, about a pound to a quarter of a pint of water. Stew gently with onions and different herbs, till all the juice of the meat is extracted; then boil it quicker, till it begins to stick to the dish. Take the meat and vegetables out of the pan; add a little butter and flour to the gravy; boil it till it becomes of a good colour; then add, if you like, some good broth; put the meat in again to simmer for two hours; skim it well; strain through a sieve, and keep it for use.
Notes
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