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Cullis Of Veal Or Any Other Meat

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

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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