Cullis, to thicken Sauces

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 11 days ago
Not a recipe: No

Ingredients (10)

Base for cullis

carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
some veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
some good stock
the crumb of some French rolls ↝ Rolls, french [Baked Products]

Instructions (9)

Put carrot, turnip, and onion in the bottom of a stewpan.
Slice some veal and ham, and lay over your carrot, with thyme, parsley, and seasoning.
Put this over a fire gently.
When it sticks to the bottom, pour in some good stock.
Put in the crumb of some French rolls.
Boil them up together.
Strain it through a sieve, and rub the bread through.
This will thicken any brown sauce.

Fish Cullis Variation

Fish cullis must be made as above, only with fish instead of meat.

Original Text

Cullis, to thicken Sauces.

Take carrot, turnip, onion; put them in the bottom of a stewpan; slice some veal and ham, and lay over your carrot, with thyme, parsley, and seasoning; put this over a fire gently; when it sticks to the bottom, pour in some good stock, put in the crumb of some French rolls, boil them up together, strain it through a sieve, and rub the bread through; this will thicken any brown sauce.

Fish cullis must be as above, only with fish instead of meat.

Notes

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