Cullis of Ham

Ingredients

• three pounds of veal cut like dice
• three pounds of ham
• a couple of carrots cut in two
• a couple of onions
• a lump of butter
• a little flour
• good broth, not salt
• season it with lemon slices
• some garlic
• cloves
• a blade of mace
• some glasses of champagne or other white wine

Method

1. 1

   In a stewpan, combine veal and ham, cover, and stew gently.

2. 2

   When meat begins to stick, uncover and turn ham for color.

3. 3

   Remove meat, add butter and flour, stir, moisten with broth, return meat, season with lemon, garlic, cloves, mace, and wine.

4. 4

   Thicken with stock, skim fat, strain essence, and use with meats or pastries.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 37. The excerpt below is the record exactly as published.

Cullis of Ham. Take a stewpan, put in it three pounds of veal cut like dice, then take three pounds of ham, take off the sward and the fat, and cut it into slices well shaped, then put them in a stewpan with your veal, and a couple of carrots cut in two, and a couple of onions ; cover your stewpan and stew it very gently over a slow fire at first, and when you see the meat begin to stick to the pan, uncover it and turn your slices of ham that they may take a colour ; then take out the ham and the veal, put in your stewpan a lump of butter and a little flour, 69 BANQUETS OF THE NATIONS and stir it well with a wooden ladle; moisten it with good broth, not salt, and put in again your veal and ham, and season it with lemon slices, some garlic, cloves, a blade of mace, and some glasses of champagne or other white wine

Cook this with the app: pantry check, scaling, and the assistant.