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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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