Recipes > Sauces & Spreads > Cullis of Veal, or any other Meat

Cullis of Veal, or any other Meat


Put some small pieces of veal into a stewpan, with the like quantity of ham, about a pound to a quarter of a pint of water. Stew gently with onions and different herbs, till all the juice of the meat is extracted; then boil it quicker, till it begins to stick to the dish. Take the meat and vegetables out of the pan; add a little butter and flour to the gravy; boil it till it becomes of a good colour; then add, if you like, some good broth; put the meat in again to simmer for two hours; skim it well; strain through a sieve, and keep it for use.


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The Lady's Own Cookery Book (1844).

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