Consumé, or the Essence of Meat.
Reduce veal stock to a good consistence, but be careful not to let it colour.
Cullis, or a thick Gravy.
Take slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be careful not to let it burn; then discharge it with beef stock. When it boils, skim it very clean from fat, and thicken it with flour and water, or flour and butter passed. Let it boil gently three quarters of an hour; season it to the palate with cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt.
Liquid of Colour for Sauces, &c.
Put a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour, then discharge it with water; when it boils skim it and strain it. Put it by for use in a vessel close covered.
Benshamelle.
Take white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper; sweat them down till three parts tender, then discharge it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently half an hour, and strain it through a tamis cloth.
N. B. Let it be of the thickness of light batter.
To make a passing of Flour and Butter for Cullis or Benshamelle.