Cullis à 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 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.
Cullis of Veal, or any other Meat.
Put some small pieces of veal into a stewpan, with the like quantity of ham, about a pound to a quarter of a pint of water. Stew gently with onions and different herbs, till all the juice of the meat is extracted; then boil it quicker, till it begins to stick to the dish. Take the meat and vegetables out of the pan; add a little butter and flour to the gravy; boil it till it becomes of a good colour; then add, if you like, some good broth; put the meat in again to simmer for two hours; skim it well; strain through a sieve, and keep it for use.
Dandy Sauce, for all sorts of Poultry and Game.
Put a glass of white wine into a stewpan, with half a lemon cut in slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley and scallions, a handful of mushrooms, a clove of garlic, a little tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of fine smoked ham. Let the whole boil together till it is of a fine rich consistency; pass it through the sieve; then give it another turn over the fire, and serve it up hot.
Devonshire Sauce.
Cut any quantity of young walnuts into small pieces; sprinkle a little salt on them; next day, pound them in a mortar and squeeze the juice through a coarse thin cloth, such as is used for cheese. To a pint of juice add a pound of anchovies, and boil them slowly till the anchovies are dissolved. Strain it; add half a pint of white wine vinegar, half an ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a quarter of an hour, and, when cold, rack it off and bottle it. A quarter of a pint of vinegar put to the dregs that have been strained off, and well boiled up, makes an excellent seasoning for the cook’s use in hashes, fish sauce, &c.