Cullis à la Reine, or Queen’s Stock

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 13 days ago
Not a recipe: No

Ingredients (6)

main components

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
slices of ham ↝ Ham [Cold cuts and cured meats]
half a dozen mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
grated bread ↝ Bread, vegetable [Yeast breads]

aromatics

a couple of onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (6)

Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham.
Cut a couple of onions small, and put them in.
Cut to pieces half a dozen mushrooms and add them to the rest, with a bunch of parsley.
Set them on a very gentle stove fire to stew.
When they are quite done, and the liquor is rich and high tasted, take out all the meat, and put in some grated bread.
Boil up once, stirring them thoroughly.

Original Text

Cullis à la Reine, or Queen’s Stock.

Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham; cut a couple of onions[191] small, and put them in; cut to pieces half a dozen mushrooms and add them to the rest, with a bunch of parsley; and set them on a very gentle stove fire to stew. When they are quite done, and the liquor is rich and high tasted, take out all the meat, and put in some grated bread; boil up once, stirring them thoroughly.

Notes

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