Brown Cullis

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.
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the second method
Instructions (12)
  1. Put a little bit of butter in the bottom of your stewpan.
  2. Lay in it the veal and ham cut small, with the onions in slices, a little of the spices of different sorts, and a small piece of bay leaf.
  3. Let it stew gently over the stove until it comes to a fine colour.
  4. Fill it up with broth, but, if you have no broth, with water.
  5. Make some smooth flour and water, and put it to it, until you find it thick enough.
  6. Let it boil gently half an hour.
  7. Skim the grease from it, and strain it.
Another method
  1. Put a piece of butter in a stewpan.
  2. Set it over a fire with some flour to it.
  3. Keep it stirring till it is of a good colour.
  4. Then put some gravy to it.
  5. This cullis will thicken any sauce.
Original Text
Brown Cullis. Take two pounds of veal and half a pound of ham, with two or three onions; put a little bit of butter in the bottom of your stewpan, and lay in it the veal and ham cut small, with the onions in slices, a little of the spices of different sorts, and a small piece of bay leaf. Let it stew gently over the stove until it comes to a fine colour; then fill it up with broth, but, if you have no broth, with water; then make some smooth flour and water, and put it to it, until you find it thick enough: let it boil gently half an hour; skim the grease from it, and strain it. Another. Put a piece of butter in a stewpan; set it over a fire with some flour to it; keep it stirring till it is of a good colour; then put some gravy to it; this cullis will thicken any sauce.
Notes
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