Cullis, or Rich Gravy

Ingredients

• one pound of undressed ham or bacon
• two pounds of lean beef or veal
• a large onion stuck with three cloves
• a large carrot sliced
• a bunch of savoury herbs
• a bay-leaf
• half a tea-spoonful of bruised celery seeds
• a tea-spoonful of white pepper
• two blades of mace
• a breakfast-cupful of water
• three pints of boiling water or stock
• a table-spoonful of brown thickening
• two small table-spoonfuls of flour

Method

1. 1

   Put the ham or bacon at the bottom of a good-sized stewpan.

2. 2

   Place the beef or veal on top, along with the onion, carrot, herbs, bay leaf, celery seeds, white pepper, and mace.

3. 3

   Pour over the water, cover closely, and simmer gently for half an hour.

4. 4

   Then pour over the boiling water or stock and simmer gently for three hours.

5. 5

   Thicken the gravy with brown thickening or flour mixed with cold water.

6. 6

   Simmer for twenty minutes longer, strain, and lift off the fat before using.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 436. The excerpt below is the record exactly as published.

Cullis, or Rich Gravy. — Put one pound of undressed ham or bacon, about a quarter of an inch thick, at the bottom of a good-sized stewpan. Place upon it two pounds of lean beef or veal, a largo onion stuck with three cloves, a large carrot sliced, a bunch of savoury herbs, a bay-leaf, half a tea-spoonful of bruised celery seeds tied in muslin, or a few sticks of celery, a tea-spoonful of white pepper, and two tlades of mace. Pour over these a breakfast- cupful of water. Cover closely, and simmer gently for half an hour, when the liquid will have nearly all boiled away. Turn the meat once or twice that it may be equally browned on both sides. Pour over it three pints of boiling water or stock, and simmer gently for three hours. It is usual to allow a pint of water to every pound of meat stewed. Thicken the gravy with a table-spoonful of brown thicken- ing, or with two small table-spoonfuls of flour mixed smoothly with a little cold water or cold grav}', and added gradually to the contents of the stewpan. Simmer twenty minutes longer. If too thick, a little water should be added to the gravy, if not thick enough it should be stewed a little longer. Strain the gravy, and before using it lift off the fat, which will cake at the top when the liquid is cold. This gravy will keep a week, but in hot weather it would 1)0 well to boil it up once or twice. This preparation has various names : Cullis, Espa-:;- nole Sauce, Savoury Gravy, and Brown Gravy. It is used for Sauces, Morels, and Truffles. Wine and ketchup may bo added if desired. Pi-obablc cost, 3s. 4d. for this quantity. Suffi- cient for one pint and a half. Cullis, or Rich. Gravy (another way). — Talvo the bones of a largo leg of mutton, or of a piece of beef that weighed before cooking eight or ten pounds. Break it into small pieces and put it into a large saucepan with five pints of water. Bring it to a boil, and let it simmer very gently for five hours, being careful that it keeps on simmering slowly all the time. 8train it. Skim it carefully. If there bo time, leave it until the next day, so that the fat may te entirely removed. Return it to the sauce- pan, and put with it a large onion stuck with three cloves

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