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Cullis To Thicken Sauces

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

Take carrot, turnip, onion; put them in the bottom of a stewpan; slice

some veal and ham, and lay over your carrot, with thyme, parsley, and

seasoning; put this over a fire gently; when it sticks to the bottom,

pour in some good stock, put in the crumb of some French rolls, boil

them up together, strain it through a sieve, and rub the bread through;

this will thicken any brown sauce.

Fish cullis must be as above, only with fish instead of meat.

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