Stock Cullis

Ingredients

• Cut a leg of veal
• a pound of lean ham
• a couple of carrots
• and onions cut in quarters
• pour in four quarts of broth
• season with a little sweet basil
• some cloves
• mace
• a point of garlic
• a pared lemon cut into slices
• Brown a handful of flour
• in a good lump of butter
• a couple of glasses of champagne

Method

1. 1

   Cut veal and ham, stew with carrots and onions to extract juices, then brown.

2. 2

   Add broth and seasonings, thicken with flour and butter.

3. 3

   Simmer for three hours, add wine, clarify, and strain.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 196. The excerpt below is the record exactly as published.

stock cullis. Put meats on a dish, pour the sauce over, and then finish by sprinkling over the top some grated parmesan cheese, powdered ginger and marjoram, and serve with saute potatoes. Stock Cullis. Cullis is made in several ways, but this is reputed the best, and is the most in vogue among all those who have skill in cookery. Cut a leg of veal in pieces the bigness of your fist, and place them in a stewpan with a pound of lean ham cut in slices ; cover these with a couple of carrots and onions cut in quarters. Put the lid on the pan, stew softly at first to extract the juices, and then brown on all sides, taking care not to burn them. When of a good brown colour, pour in four quarts of broth made of beef or other meats, season with a little sweet basil, some cloves, mace, a point of garlic, a pared lemon cut into 494 POLAND slices, and some mushrooms. Brown a handful of flour in a good lump of butter and moisten it with a little of the stock, then pour it very slowly into the pan, stirring all the time with a wooden spoon. Stew softly for three hours, being careful to skim off the fat. Put in a couple of glasses of champagne

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