Cullis the Italian Way

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Put into a Stew-pan half a Ladleful of Cullis, as much Essence of Ham, half a Ladleful of Gravy, as much of Broth, three or four Onions cut into Slices, four or five Cloves of Garlick, a little beaten Coriander-seed, with a Lemon pared, and cut into Slices, a little sweet Basil, Mushrooms, and good Oil; put all over the Fire, let it stew a good Quarter of an Hour, take the Fat well off, let it be of a good Taste; and you may use it with all Sorts of Meat and Fish, particularly with glazed Fish. This Sauce will do for a Couple of Chickens, six Pidgeons, Quails, or Ducklings, and all Sorts of Tame and Wild Fowl. Now this Italian or French Sauce, is saucy.