Cullis of Crawfish

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

You must get the middling Sort of Crawfish, put them over the Fire, seasoned with Salt, Pepper, and Onion cut in Slices: Being done, take them out, pick them, and keep the Tails after they are sealed, pound the rest together in a Mortar; the more they are pounded, the finer your Cullis will be. Take a Bit of Veal, the Bigness of your Fist, with a small Bit of Ham, an Onion cut into four, put it into sweat gently; if it (ticks but a very little to the Pan, powder it a little. Moisten it with Broth, put in it some Cloves, sweet Basil in Branches, some Mushrooms, with Lemon pared and cut in Slices. Being done, skim the Fat well; let it be of a good Taste; then take out your Meat with a Skimmer, and go on to thicken it a little, with Essence of Ham; then put in your Crawfish, and strain it off. Being strained, keep it for a first Course of Crawfish.