A Cullis for all Sorts of Butcher’s Meat

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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You must take Meat according to your Company. If ten or twelve, you can’t take less than a Leg of Veal, and a Ham, with all the Fat, and Skin, and Outside cut off: Cut the Leg of Veal in Pieces, about the Bigness of your Fit, place them in your Stew-pan, and then the Slices of Ham, a Couple of Carrots, an Onion cut in two, cover it close, let it stew softly at first, and as it begins to be brown, take off the Cover, and turn it to colour it on all Sides the same; but take care not to burn the Meat. When it has a pretty brown Colour, moisten your Cullis with Broth made of Beef, or other Meat; season your Cullis with a little sweet Basil, some Cloves with some Garlick; pare a Lemon, cut it into Slices, and put it into your Cullis, with some Mushrooms. Put into a Stew-pan a good Lump of Butter, and set it over a slow Fire; put into it two or three Handfuls of Flour, stir it with a wooden Laden, and let it take a Colour; if your Cullis be pretty brown, you must put in some Flour. Your Flour being brown with your Cullis, then pour it very softly into your Cullis, keeping your Cullis stiring with a wooden Ladle; then let your Cullis stew softly, and skim off the Fat; put in a Couple of Glasses of Champaign, or other White Wine; but take care to keep your Cullis very thin, so that you may take the Fat well off, and clarify it. To clarify it, you must put it on a Stove that draws well, and cover it close, and let it boil without uncovering, till it boils over; then uncover it, and take off the Fat that is round the Stew-pan; then wipe it off the Cover also, and cover it again. When your Cullis is done, take out the Meat, and strain your Cullis through a silk Strainer. This Cullis is for all Sorts of Ragoo, Fowls, Pies, and Terrines.