Recipes > Sauces & Spreads > Brown Cullis

Brown Cullis


  • 2 pounds of veal
  • 1/2 pound of ham
  • 2 or 3 onions
  • butter
  • spices of different sorts
  • a small piece of bay leaf
  • broth
  • flour


Take the veal and ham, with the 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 the 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.


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The Lady's Own Cookery Book (1844).

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