Page:Art of Cookery 1774 edition.djvu/143

Rh and put it into your cullis, with some mushrooms. Put into a stew-pan a good lump of butter, and set it over a slow fire; put into it two or three handfuls of flour, stir it with a wooden ladle, and let it take a colour; if your cullis be pretty brown, you must put in some flour. Your flour being brown with your cullis, then pour it very softly into your cullis, keeping your cullis stirring with a wooden ladle; then let your cullis stew softly, and skim off all the fat, put in two glasses of champaign, or other white wine; but take care to keep your cullis very thin, so that you may take the fat well off and clarify it. To clarify it, you must put it in a stove that draws well, and cover it close, and let it boil without uncovering, till it boils over; then uncover it, and take off the fat that is round the stew-pan, then wipe it off the cover also, and cover it again. When the cullis is done, take out the meat, and strain your cullis through a silk strainer. This cullis is for all sorts of ragoos, fowls, pies, and terrines.

PUT into a stew-pan half a ladleful of cullis, as much essence of ham, half a ladleful of gravy, as much of broth, three or four onions cut into slices, four or five cloves of garlic, a little beaten coriander-seed, with a lemon pared and cut into slices, a little sweet basil, mushrooms, and good oil; put all over the fire, let it stew a quarter of an hour, take the fat well off, let it be of a good taste, and you may use it with all sorts of meat and fish, particularly with glazed fish. This sauce will do for two chickens, six pigeons, quails, or ducklins, and all sorts of tame and wild fowl. Now this Italian or French sauce, is saucy.

YOU must get the middling sort of craw-fish, put them over the fire, seasoned with salt, pepper, and onion cut into slices; being done, take them out, pick them, and keep the tails after they are scalded, pound the rest together in a mortar; the more they are pounded the finer your cullis will be. Take a bit of veal, the bigness of your fist, with a small bit of ham, an onion cut into four, put it into sweat gently: if it sticks but a very little to the pan, powder it a little. Moisten it with broth, put in it some cloves, sweet basil in branches, some mushrooms, with lemon pared and cut in slices: being done, skim the fat well, let it be of a good taste; then take out your meat with a skimmer, and go on to thicken it a little with essence of ham: then put