Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Turkey Cullis(Sauces.) - (The Lady's Own Cookery Book)
Roast a large turkey till it is brown; cut it in pieces; put it into a
marble mortar, with some ham, parsley, chives, mushrooms, a handful of
each, and a crust of bread; beat them up into a paste. Take it out, and
put it into a deep stewpan, with a pint of veal broth; stir it all well
together; cover it, and set it over the stove; turn it constantly,
adding more veal broth. When thoroughly dissolved, pass it through a
hair sieve, and keep it for use. It will give any sauce a fine flavour;
but cullises are generally used for the sorts of meat of which they are
made. Some of the above, for instance, would make an excellent sauce for
a turkey, added to any other gravy; then put them over a slow fire to
stew gently. Take the flesh of a fine fowl, already roasted, from the
bones; beat it in a marble mortar; add this to the cullis in the
stewpan. Stir it well together, but take great care that it does not
boil; pound three dozen of sweet almonds blanched to a thin paste, in a
marble mortar, with a little boiled milk; add it to the cullis, and,
when the whole is dissolved, it is fit for use. This is good for all
white sauces and white soups.
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