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Brown Cullis

(Sauces.) - (The Lady's Own Cookery Book)

Take two pounds of veal and half a pound of ham, with two or three

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 a small 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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