e 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.

_Brown Cullis._

Take two pounds of veal and half a pound of ham, with two or three
onions; put a little bit of butter in the bottom of your stewpan, and
lay in it the veal and ham cut small, with the onions in slices, a
little of the spices of different sorts, and a small piece of bay leaf.
Let it stew gently over the stove until it comes to a fine colour; then
fill it up with broth, but, if you have no broth, with water; then make
some smooth flour and water, and put it to it, until you find it thick
enough: let it boil gently half an hour; skim the grease from it, and
strain it.

_Another._

Put a piece of butter in a stewpan; set it over a fire with some flour
to it; keep it stirring till it is of a good colour; then put some gravy
to it; this cullis will thicken any sauce.

_Cullis a la Reine, or Queen's Stock._

Cut some veal into thin slices; beat them, and lay them in a stewpan,
with some slices of ham; cut a couple of onions small, and put them in;
cut to pieces half a dozen mushrooms and add them to the rest, with a
bunch of parsley; and set them on a very gentle stove fire to stew. When
they are quite done, and the liquor is rich and high tasted, take out
all the meat, and put in some grated bread; boil up once, stirring them
thoroughly.

_Turkey Cullis._

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